Ingredients
• 1 Kilo of Salmón de Chile, finely chopped
• 1 1/2 cup of burgol wheat
• 1 medium onion, finely chopped
• Salt and pepper
• Juice of 1/2 lemon
• Oil
• Cucumber and yoghurt sauce:
o 1/2 peeled and grated cucumber (seedless)
o 180 cc of yoghurt
o 2 tbsp of fresh chopped mint
o Drops of lemon juice
o Salt and pepper
Preparation:
1. Soak the wheat in cold water for 10 minutes.
2. Drain the water and mix in the chopped salmon, onion, salt and pepper an lemon juice.
3. Refrigerate 30 minutes.
4. Heat the oil in a deep frying pan.
5. Form medium sized dumplings with the salmon mixture and sauté, moving them softly, until brown.
6. Place them on dry paper towel to let them drain, and pinch with toothpicks. Serve accompanied with yoghurt and cucumber sauce.
For the sauce:
1. Mix the cucumber with the mint and yoghurt.
2. Add salt and pepper and finish with a few drops of lemon juice.
