https://www.cutoutandkeep.net/projects/salmon-and-beetroot-burgers • Posted by Cat Morley
Chop the beetroots, salmon, red onion, garlic and mint and blitz in a food processor with the wholegrain mustard until chopped and combines but still retaining a little texture.
Scrape into a bowl and mix in the capers, pumpkin seeds, sunflower seeds, oats and half of the breadcrumbs.
Season with salt and pepper, smoked paprika, mild chilli powder, cumin and dried herbs.
Mould the mixture in to six burger patties and coat with the remaining breadcrumbs.
Heat a small amount of oil in a frying pan and cook your burgers for a couple of minutes on either side until golden.
Serve on a toasted English muffin or burger bun.