Salmon Croquettes and Cucumber Salad with Yogurt and Cumin Seeds
1 can (14.75 oz) Pink Salmon
1 egg, slightly beaten
1/2 cup chopped onion
1/2 cup chopped green onion
1/2 cup fresh whole wheat bread crumbs
1 Tablespoon lemon juice
1 teaspoon rosemary, crushed
1/8 teaspoon pepper
Drain salmon, flake. Combine ingredients. Mix well. Form into 4 or 5 patties. Pan-fry in small amount of vegetable oil until lightly browned on both sides.
Cucumber Salad with Yogurt and Cumin Seeds
1 cup plain yogurt
1/4 teaspoon paprika
1/4 teaspoon ground cumin
pinch of cayenne pepper
1 teaspoon chopped cilantro (I used coriander)
1 small green onion, chopped
pinch of salt
1 medium cucumber, peeled and small diced
1 medium tomato, diced (optional)
1 teaspoon cumin seeds
Mix yogurt, paprika, cumin, cayenne, cilantro, green onion and salt. Stir in cucumber and tomato (optional) and taste for seasoning. Cover and refrigerate for 1-3 hours.
Toast cumin seeds in a small, heavy skillet over medium heat for 2 minutes, stirring often; be careful not to let them burn.
Just before serving, sprinkle cumin seeds over salad. Serve cold.