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. A relish is a cooked, pickled or chopped vegetables used as a condiment.
For the patties:
1 ½ pounds salmon
10 ounces green beans
1 fresh jalapeño, finely chopped
1/3 cup basil, chopped
1 cup plain breadcrumbs
3 garlic cloves, finely chopped
1 ½ teaspoons salt
AVOCARE Extra Virgin Basil Avocado Oil
For the cucumber relish:
1 English cucumber
1 teaspoon salt
1 teaspoon sugar
½ teaspoon red pepper flakes
5 tablespoons cider vinegar
1/3 cup AVOCARE Extra Virgin Basil Avocado Oil
2 teaspoons soy sauce
- Make the cucumber relish. 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 basil avocado oil. Set aside while you make the patties.
- Remove the skin from the salmon, chop coarsely and place in a food processor. Pulse until coarse.
- 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.
- In a large bowl combine the salmon, green beans and jalapeño mixture, eggs, breadcrumbs, garlic, basil and salt in a bowl and mix.
- Make patties about 1-inch think and 3-inches across. Wet your hands to keep them from sticking to the salmon mixture.
- Heat basil avocado 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 relish.
This recipe is from AVOCARE spokesperson, Maite Gomez-Rejón. Visit her site ArtBites here.