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1
Remove and discard any skin and sinew from the salmon and cut the flesh into 1-inch pieces.
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2
Cut away any damaged spots on the beans, wash thoroughly in cold water, and cut into 1-inch pieces.
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3
To make the fresh bread crumbs, break fresh bread into pieces and grind in the bowl of a food processor.
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4
You should have 1 1/2 cups.
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5
(Note: fresh bread crumbs are superior to dry bread crumbs.
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6
If, however, fresh crumbs are not available, use half the amount of dry crumbs - 3/4 cup for this recipe.)
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7
Transfer to a bowl and set aside.
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8
Place the green beans and hot pepper in the bowl of a food processor and process until finely chopped; the mixture should be rather granulated, not smooth and liquid.
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9
You should have about 2 cups.
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10
Transfer to a bowl and set aside.
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11
In the unwashed bowl of the processor, place the salmon and process for a few seconds, starting and stopping the machine, until coarsely chopped.
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12
Add to the bean puree with the eggs, bread crumbs, garlic, pepper, salt and shredded basil.
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13
Mix well.
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14
Using a spoon, make patties weighing about 3 to 3 1/2 ounces each.
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15
Wet your hands if you feel they will stick to the salmon mixture and arrange the patties on a tray lined with plastic wrap.
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16
You should have 12 patties, 2 per person, and each patty should be no more than 1 inch thick and about 3 inches across.
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17
Set aside while you make the sauce.
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18
To cook the salmon, use 2 large skillets, preferably nonstick.
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19
Heat 2 tablespoons of the oil in each skillet.
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20
When hot, add the patties and cook over medium to high heat for 2 1/2 minutes on each side.
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21
Set aside for a few minutes before serving with cucumber hot sauce.
