American Glazed No-Fish Hamburger with potato wedges

• In a salad bowl, mix the red wine vinegar with the sugar. 
• Add the onion, fennel, yellow carrot, and mustard seeds and season with salt and pepper to taste. 
• Mix everything together and set aside, stirring occasionally so the flavours can sink in.

Did you know... 200g fennel provides almost a quarter of the RDA of potassium. Potassium is important for regulating our nervous system and for maintaining fluid levels in our cells.

• Add the olive oil and BBQ spices* to the potatoes. Fry for 5 - 7 minutes over medium-high heat, tossing regularly. Season to taste with salt and pepper.
• Bake the bun for 3 - 5 minutes in the oven. 
• Melt a  knob of butter in a frying pan over medium-high heat. When the butter is nice and hot, fry the fish burger for 2 minutes per side until evenly golden-brown.
• In the last minute, add the sweet chilli sauce and coat the burger until fully covered.

*Take care, this ingredient is spicy! Use as preferred.