4 Serves
27 Mins
If using frozen salmon fillets or white fish fillets, place them in a colander to drain excess moisture, then pat dry with paper towels.
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MexicanVitamin K
22 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
112 µg / 400 µgCalcium
236 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
105 mg / 420 mgPhosphorus
518 mg / 1,250 mgPotassium
827 mg / 4,700 mgSodium
1166 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
7 g / 20 gCholesterol
73 mg / 300 mgCaffeine
0 mgNet Carbs
65 gAlcohol
0 g
Roughly chop the fish and process in a food processor until a smooth, uniform mixture is achieved.
In a mixing bowl, combine the fish mixture with seasoning, amaranth, horseradish, and a portion of the breadcrumbs, stirring until well incorporated. Gently fold in the capers.
Shape the mixture into patties approximately 2 cm thick and coat the exterior with the remaining breadcrumbs.
Heat cooking oil in a frying pan over low-medium heat and fry the burgers for 3 minutes per side until golden brown and cooked through.
Prepare the slaw by combining grated radishes, dill, lemon juice, oil, and seasoning in a bowl, tossing well to coat.
Assemble the burgers by placing the cooked patties into the burger buns and topping with the prepared radish slaw.
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American
Indian