donna hay - Fresh + Light - - Fish Cakes -

greek-style salmon fish cakes with hum­mus and pita breads

2 ta­ble­spoons burghul (cracked wheat)

2 ta­ble­spoons wa­ter

2 ta­ble­spoons ex­tra vir­gin olive oil

1 onion, finely chopped

2 cloves gar­lic, crushed

1 tea­spoon ground co­rian­der

2 tea­spoons ground cumin sea salt and cracked black pep­per

2 ta­ble­spoons tomato paste

¼ cup oregano leaves, chopped

¼ cup mint leaves, chopped, plus ex­tra leaves to serve 500g skin­less salmon fil­lets, chopped into 4cm pieces whole­meal pita breads, hum­mus, vine-ripened cherry toma­toes,

lemon wedges and mi­cro (baby) pars­ley leaves, to serve Place the burghul and wa­ter in a small bowl and set aside for 5 min­utes to soak.

Heat 1 ta­ble­spoon of the oil in a large non-stick fry­ing pan over high heat. Add the onion, gar­lic, co­rian­der, cumin, salt and pep­per and cook for 4– 6 min­utes. Place the onion mix­ture in a food pro­ces­sor and set aside to cool slightly.

Add the burghul, tomato paste, oregano, mint and salmon to the onion mix­ture and pulse un­til the mix­ture comes to­gether. Place the mix­ture in a large bowl, sprin­kle with salt and pep­per and mix well to com­bine. Heat the re­main­ing oil in a large non-stick fry­ing pan over medium heat. Work­ing in batches, shape ta­ble­spoons of the salmon mix­ture into balls, flat­ten slightly and cook for 2 min­utes each side or un­til golden.

Serve the fish cakes with pita bread, hum­mus, toma­toes, lemon wedges, pars­ley and ex­tra mint. SERVES 4.

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