Salmon amaranth burgers with radish
500 g salmon filet, fresh or frozen, skinless and boneless
1 cup cooked amaranth (rinsed and strained well)
1heaped tablespoon horseradish sauce
3 tablespoons capers
2 tablespoons breadcrumbs for coating and 2 for adding to the burger mixture
3/4 teaspoon fine sea salt, plus plenty of black pepper
2 tablespoons olive oil for the slaw, plus a little more for frying
250 g radish, grated, sliced or spiralized
1 tablespoon dill, finely chopped
2 tablespoons lemon juice
If you are using frozen salmon filets leave them in a strainer to get rid of excess water and squeeze any remaining water out.
Chop up the fish roughly and pulse in a blender to obtain a smooth mixture. Season, add the amaranth, horseradish, breadcrumbs and stir well. Fold in the capers. Form thick (about 2 cm) burgers and coat in the remaining breadcrumbs. Heat up about 2 tablespoons of oil and fry the burgers for 3 minutes on each side on a low/medium heat.
To make the radish slaw, grate, spiralize or finely slice the radishes, add the dill, lemon juice, oil and seasoning, and stir well to combine.
Serve the burgers with the radish slaw in your favourite burger buns. Yields 6 large burgers.