Salmon croquets with yogurt and cucumber sauce (6 portions)
- 1 kilo of Chilean salmon, finely chopped
- 1 1/2 cup bulgur wheat
- 1 medium onion, finely chopped
- salt and pepper to taste
- juice of 1/2 lemon
- oil for sautéing

Cucumber and yogurt sauce ingredients:
- 1/2 cucumber, peeled, seeded and grated.
- 180 cc of yogurt
- 2 tbsp chopped fresh mint
- lemon juice
- salt and pepper to taste

Soak the bulgur wheat in cold water for 10 minutes.
Drain the water and mix with the finely chopped salmon, onion, salt, pepper and lemon juice. Refrigerate the mixture for 30 minutes.
Heat the oil in a deep pan.
Form medium balls with the salmon mixture and sauté in oil, moving them gently, until golden brown.
Drain on absorbent paper, prick with wooden skewers and serve with yogurt and cucumber sauce.

For the sauce:
Mix the cucumber, with fresh mint, and yogurt. Combine salt and pepper and finish with drops of lemon juice