2) Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into small chunks.
3) Put the carrots into a large mixing bowl and add the onion, breadcrumbs, egg, cheeses and coriander. Season, remembering that cheese is quite salty, so you only need a little salt. Stir in the chunks of salmon.
4) Form the mixture into 6 burgers and arrange on the prepared baking sheet. Bake for about 20–25 minutes, until golden brown. Serve in burger buns with salad and tomato ketchup on the side.
Cook's tip: For a lighter option, wrap and serve the burgers in crisp lettuce leaves or Chinese leaves instead of serving them in burger buns.