Thai Salmon Cakes with Spicy Capsicum and Cracked Wheat Salad

Salmon: Using tweezers, remove the pin bones then divide the salmon in half. Roughly chop one half and place in a food processor with the curry paste, soy and coriander. Process until well combined then transfer to a bowl.

Dice the remaining salmon and add to the bowl along with the breadcrumbs. Season and combine well. Form into 12 patties and place on a tray and chill if not cooking immediately.

Salad: Put the cracked wheat and water in a medium saucepan and bring to the boil. Cover and simmer for 5 minutes then remove from the heat. Leave covered for 20 minutes. Transfer to a large bowl and fluff up with a fork.

Heat the oil in a large sauté pan and cook the onion and capsicum with a good pinch of salt for 15 minutes until tender. Stir in the spices and cook for 2 minutes then add the tomatoes and cook until just starting to soften. Tip the contents of the pan into the cracked wheat and gently combine.

To cook: Heat a little vegetable oil in a sauté pan and cook the salmon cakes for 1–2 minutes each side. Drain on kitchen towels.

To serve: Divide the cracked wheat salad between bowls. Top with the salmon cakes, salad leaves and a dollop of yoghurt.