Salmon Gyros (Filling)

• 1 lb salmon fillet (boneless and skinless, cut into 1'' cubes)
• 12 cup panko breadcrumbs (Japanese bread crumbs)
• 2 teaspoons dried parsley
• 1 garlic clove, minced
• 1 teaspoon garlic salt
• 18 teaspoon pepper
• 14 teaspoon ground fenugreek
• 12 teaspoon ground cumin
• 1 egg, beaten
• 2 green onions, thinly sliced
• 1 tablespoon mayonnaise

1. Mix all the above ingredients together (I use my hands).
2. Shape into patties and cook on the George Foreman grill 2-3 minutes or broil for 2-3 minutes per side.
3. Don't try on a regular grill without one of those grill pan thingies to keep the fish from falling through the grill.
4. Cut patties in half to fit in pita bread rounds.
5. Serve in pita bread with lettuce, sliced Greek olives, tomatoes, feta cheese crumbles, sliced green onions, and tzatziki.
6. It's sort of hard to squish everything in, but totally worth it.
7. Yield depends on how big you make your patties.
8. I usually get around 6.

salmon fillet, breadcrumbs, parsley, garlic, garlic salt, pepper, ground fenugreek, ground cumin, egg, green onions, mayonnaise

Taken from www.food.com/recipe/salmon-gyros-filling-415748 (may not work)