Salmon & Beetroot Burgers

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  Step 1

  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.

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  Step 2

  Scrape into a bowl and mix in the capers, pumpkin seeds, sunflower seeds, oats and half of the breadcrumbs.

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  Step 3

  Season with salt and pepper, smoked paprika, mild chilli powder, cumin and dried herbs.

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  Step 4

  Mould the mixture in to six burger patties and coat with the remaining breadcrumbs.

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  Step 5

  Heat a small amount of oil in a frying pan and cook your burgers for a couple of minutes on either side until golden.

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  Step 6

  Serve on a toasted English muffin or burger bun.

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