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If you're starting with frozen salmon, let the filets drain in a strainer to shed any excess water, then give them a good squeeze to remove any remaining liquid. Roughly chop the fish, then pulse it in a blender until you have a smooth mixture.
Season the salmon, then add the 1 cup amaranth, 1 tablespoon horseradish sauce, and 2 tablespoons breadcrumbs. Stir everything together well, then fold in the 3 tablespoons capers. Form the mixture into thick patties, about 2 cm, and coat them in the remaining breadcrumbs.
Heat about 2 tablespoons of olive oil in a pan over low/medium heat. Fry the burgers for 3 minutes on each side, until they're golden brown and cooked through.
While the burgers cook, prepare the radish slaw. Grate, spiralize, or finely slice the 250 g radishes. Add the 1 tablespoon dill, 2 tablespoons lemon juice, 2 tablespoons olive oil, and 3/4 teaspoon sea salt. Stir everything well to combine.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
