Spicy Salmon Bhajis

Recipe by Edna Yeffet

Makes about 20 small bhajis


1-2 cans Fish4Ever 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

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


  1. Drain the salmon and flake with a fork. Then add the onion, spices, mint or coriander and rice.
  2. Stir in the egg, season with salt and pepper and mix well.
  3. Now add just enough plain flour to bring the ingredients together.
  4. Heat the vegetable oil in a large frying pan.
  5. 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.
  6. Drain on kitchen paper.
  7. Continue to cook the bhajis until all the mixture is used up.
  8. Mix together the yogurt and cucumber.
  9. Serve as a dip with the bhajis, garnished with fresh coriander or mint.



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