Cucumbers are native to India where they have been cultivated for over 3,000 years. They were introduced to Europe by the ancient Greeks or Romans and made their way to American by the 16th century. Today they are popular all over the world.

For the patties:
1 ½ pounds salmon
10 ounces green beans
1 fresh jalapeño, finely chopped
1/3 cup basil, chopped
3 eggs
1 cup plain breadcrumbs
3 garlic cloves, finely chopped
1 ½ teaspoons salt
vegetable oil for frying

For the cucumber sauce:
1 English cucumber
1 teaspoon salt
1 teaspoon sugar
½ teaspoon red pepper flakes
5 tablespoons apple cider vinegar
1/3 cup grapeseed or other neutral oil
2 teaspoons soy sauce

Make the cucumber sauce. Finely chop the cucumber and place in a bowl. Place the vinegar and soy in a separate bowl with the salt, sugar and red pepper flakes. Whisk until sugar dissolves and slowly whisk in the oil. Set aside while you make the patties.

Remove the skin from the salmon, chop into pieces and place in a food processor. Pulse until coarse and place in a large bowl.

Cut away any damaged spots on the green beans, wash in cold water and very finely chop. You should have about 2 cups. Add the finely chopped jalapeño to the beans and mix well. Add the green bean mixture to the salmon along with the eggs, breadcrumbs, garlic, basil and salt. Mix well and make patties about 1-inch think and 3-inches across. Wet your hands to keep them from sticking to the salmon mixture.

Heat the oil in a skillet. When hot, add the croquettes and cook over medium-high heat for 2 to 3 minutes on each side, until the salmon is cooked through. Meanwhile, stir soy sauce mixture into cucumbers. Serve patties warm or at room temperature with the cucumber sauce.

Serves 6

photo credit: Sarah Smith