* 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