Gingery Salmon Burgers - cooking recipe

Ingredients

1/2 can (15 oz) sliced beets, drained and cut into matchsticks
2 tbsp red wine vinegar
1 cup prepared mashed potatoes
1 can (15 oz) pink salmon, drained and flaked
1 tbsp grated fresh ginger
1 tbsp finely chopped cilantro, plus extra leaves, to serve
1/4 cup dried breadcrumbs
2 tbsp vegetable or olive oil
4 None multigrain bread rolls, split and toasted
1/2 cup baby arugula leaves

Preparation

Mix beets and vinegar in a glass or ceramic bowl. Season. Let stand for 10 mins. Drain.
Meanwhile, place mashed potatoes, salmon, ginger, cilantro and breadcrumbs in a large bowl. Mash with a fork until well blended. Season. Using damp hands, shape mixture into 4 patties. Heat oil in a large skillet on medium heat. Cook patties for 2 mins on each side or until golden and heated through.
Serve salmon patties in rolls topped with arugula, beets and additional cilantro.