msc_ecolabel

Fishcake burger

Prep time 15 mins
Cooking Time 20 mins
Serves 3
Siba-Mtongana-profile-image

Recipe By

Siba Mtongana Celebrity chef, food expert and author

  • 15ml (1 tablespoon) canola oil
  • 1 small red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 spring onion, roughly chopped
  • 15ml (1 tablespoon) mild curry powder 
  • 1 small sweet potato peeled, cooked and mashed 
  • 1 small carrot, grated
  • 1 medium courgette, grated
  • 2 x 170g cans of MSC certified tuna in brine, drained
  • Sea salt and freshly ground black pepper, to taste
  • 2 eggs, whisked
  • 375ml (1 ½ cups) panko breadcrumbs
Warm citrus dressing (optional)
  • 60ml (¼ cup) orange juice
  • 60ml (¼ cup) olive oil
  • 5ml (1 teaspoon) wholegrain mustard
  • 5ml (1 teaspoon) corn-starch or wheat cake flour
  • Sea salt, to taste
To serve:
  • 1kg baby spinach, rinsed and wilted
  • 1 ½  avocados, peeled, halved, and fanned
  • A handful of coriander or parsley, to garnish 
     
 
  1. For the fish cakes: heat the oil in a large pan and sauté the onion for 4 minutes until soft and translucent. Add the garlic and spring onion and cook for 1 minute. 
  2. Stir in the curry powder and cook for 30 seconds, taking care not to burn it. Switch the stove off and set the curried onion aside. 
  3. In a large mixing bowl, tip in the mashed sweet potato along with the grated veggies, drained tuna, curried onion-mixture, and salt and pepper to season. Stir to combine.
  4. Shape ¼ cup of the fishcake mixture into a ball using your hands and slightly flatten. Repeat until all the mixture has been used up. 
  5. Place the whisked eggs in a shallow dish and the panko bread crumbs in other. Dip the fish cakes in the whisked egg and then dust in the panko breadcrumbs. 
  6. Heat the oil for in a large saucepan for shallow frying and cook the fish cakes for 2 minutes on the each side until crispy and golden. Gently remove from the pan and place on a plate lined with a paper towel to drain off the excess oil.
  7. For the dressing: place the juice, oil and mustard in a small saucepan over medium heat and whisk well. Reduce the heat to low and add the corn-starch and whisk some more. for about 1 minute until the sauce comes together and thicken slightly. Season to taste.
  8. To serve: place one fishcake on a plate, top with the wilted spinach and halved avocado, season with salt and pepper and then top with the second fishcake. Garnish with coriander or parsley and drizzle with the warmed citrus dressing.
Siba's tips:
  1. For the warmed dressing, only use olive oil not extra virgin oil as it adds a slight bitter taste which clashes with the citrus flavour.
  2. You can replace the warm dressing and use tartar sauce instead.
     
 

Ingredients

Method

  • 15ml (1 tablespoon) canola oil
  • 1 small red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 spring onion, roughly chopped
  • 15ml (1 tablespoon) mild curry powder 
  • 1 small sweet potato peeled, cooked and mashed 
  • 1 small carrot, grated
  • 1 medium courgette, grated
  • 2 x 170g cans of MSC certified tuna in brine, drained
  • Sea salt and freshly ground black pepper, to taste
  • 2 eggs, whisked
  • 375ml (1 ½ cups) panko breadcrumbs
Warm citrus dressing (optional)
  • 60ml (¼ cup) orange juice
  • 60ml (¼ cup) olive oil
  • 5ml (1 teaspoon) wholegrain mustard
  • 5ml (1 teaspoon) corn-starch or wheat cake flour
  • Sea salt, to taste
To serve:
  • 1kg baby spinach, rinsed and wilted
  • 1 ½  avocados, peeled, halved, and fanned
  • A handful of coriander or parsley, to garnish 
     
 
  1. For the fish cakes: heat the oil in a large pan and sauté the onion for 4 minutes until soft and translucent. Add the garlic and spring onion and cook for 1 minute. 
  2. Stir in the curry powder and cook for 30 seconds, taking care not to burn it. Switch the stove off and set the curried onion aside. 
  3. In a large mixing bowl, tip in the mashed sweet potato along with the grated veggies, drained tuna, curried onion-mixture, and salt and pepper to season. Stir to combine.
  4. Shape ¼ cup of the fishcake mixture into a ball using your hands and slightly flatten. Repeat until all the mixture has been used up. 
  5. Place the whisked eggs in a shallow dish and the panko bread crumbs in other. Dip the fish cakes in the whisked egg and then dust in the panko breadcrumbs. 
  6. Heat the oil for in a large saucepan for shallow frying and cook the fish cakes for 2 minutes on the each side until crispy and golden. Gently remove from the pan and place on a plate lined with a paper towel to drain off the excess oil.
  7. For the dressing: place the juice, oil and mustard in a small saucepan over medium heat and whisk well. Reduce the heat to low and add the corn-starch and whisk some more. for about 1 minute until the sauce comes together and thicken slightly. Season to taste.
  8. To serve: place one fishcake on a plate, top with the wilted spinach and halved avocado, season with salt and pepper and then top with the second fishcake. Garnish with coriander or parsley and drizzle with the warmed citrus dressing.
Siba's tips:
  1. For the warmed dressing, only use olive oil not extra virgin oil as it adds a slight bitter taste which clashes with the citrus flavour.
  2. You can replace the warm dressing and use tartar sauce instead.
     
 
Bowls of mussels potatoes and salad split screen with image of earth

The Blue Cookbook

10 amazing chefs from around the world help you cook their delicious, healthy and future-friendly recipes, with key species facts to help you make the right seafood choices.

Let's cook
  • '{{item.Image.Title}}', {{item.Image.Artist}}, {{item.Image.Description}}