Makes about 20 small bhajis 1 x 213 g can red or pink wild Alaska salmon 1 small onion, finely sliced ¼ tsp chilli powder ½ tsp ground cumin ½ tsp whole cumin seeds 2 tsp chopped fresh mint or coriander 75 g (3 oz) cooked white rice 1 small egg, beaten Plain flour Vegetable oil, for shallow frying Dip: 150 g (5 oz) Greek-style or low fat plain yoghurt 5 cm (2 inch) piece cucumber, finely chopped Fresh coriander or mint, to garnish
• Drain the salmon. Remove skin and bones, if desired and flake with a fork. Then add the onion, spices, mint or coriander and rice. Stir in the egg, season with salt and pepper and mix well. Now add just enough plain flour to bring the ingredients together • Heat the vegetable oil in a large frying pan. Form the salmon mixture into small balls, drop a few carefully into the fat, then shallow fry them until golden and crispy, turning them once. Drain on kitchen paper. Continue to cook the bhajis until all the mixture is used up • Mix together the yogurt and cucumber. Serve as a dip with the bhajis, garnished with fresh coriander or mint Recipe from the Alaska Seafood Marketing Institute.