Fish with mushy peas always tastes good, so why not put them together in burger form. These burgers are soft and moist.

Recipe (low salt, oil free):
Makes 5 burgers,
Sardines in spring water salt free, drained – 120g tin
Tinned mushy peas – 3tbsp
Onion – 1/2
Carrot – 1/2
Garlic clove – 1
Mushrooms – 2

Oven temperature 180°C
Blitz together the onion, carrot, mushrooms and garlic clove. Mix in the sardines and mushy peas. Divide the mixture into 5 and form each piece into a round burger shape. Place on a baking tray lined with parchment paper. Bake for 25 minutes.

Original recipe:
Bean Burgers with Tomato Salsa by Matt Tebbutt