Greek style fish cakes

For the salmon cakes, place the green onions in a food processor. Pulse until finely chopped. Add the salmon, cornflour, garlic and oregano. Pulse until coarsely chopped. Add 1 tablespoon lemon juice. Pulse until mixture comes together. Transfer to a bowl. Shape into 6 cakes. Place onto a tray, cover and refrigerate 15 minutes if time permits. This can be left in the fridge overnight.

Blanch the beans in a saucepan of boiling water for 1 minute. Drain then refresh in cold water. Pat dry. Cut into 3-4cm lengths and place into a bowl. Add the cucumber, tomatoes, capsicum, salad leaves and oregano. Cover and refrigerate until ready to serve.

Heat a greased large non-stick frying pan over medium heat. Spray both sides of the salmon cakes twice with olive oil. Cook, in batches, turning, for 3 minutes each side or until golden and cooked through.

Divide salad between 2 plates. Drizzle with olive oil. Add salmon cakes and serve with lemon wedges.

TIPS: Use damp hands to shape the salmon cakes. Store the unserved salmon cakes and salad in separate containers for 1-2 days in the fridge. The salad leaves and oil are best added just before serving. If you don't have a food processor, mix well using a fork and hands.