Salmon amaranth burgers with radish
Ingredients
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
Preparation
1
If you are using frozen salmon filets leave them in a strainer to get rid of excess water and squeeze any remaining water out.
2
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.
3
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.
4
Serve the burgers with the radish slaw in your favourite burger buns. Yields 6 large burgers.
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About
This is a healthy easy recipe perfect on a hot day - when you'd rather be in the garden than cooking for hours! Amaranth makes the burgers light, fluffy and moist!
Yield:
6
Added:
Monday, July 18, 2016 - 2:24pm
