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.