Salmon Amaranth Burgers with Radish Slaw

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.