Spiced fish cakes
Ingredients
600g potatoes, quartered if large
½ tsp cumin seeds
2 spring onions, finely chopped
1 red chilli, deseeded and finely chopped
2 tbsp chopped coriander
1 egg, beaten
100g cooked leftover salmon, flaked into large pieces
plain flour, for coating
25g butter and 1 tbsp sunflower oil
leftover avocado mayo, raita or mango chutney, to serve
Method
Boil the potatoes. Meanwhile, dry-fry the cumin seeds for a couple of secs in a large non-stick frying pan. When soft, drain the potatoes, return to the saucepan, add the cumin, onions, chilli and coriander with plenty of seasoning, then mash well. When cooled a little, beat in 2 tbsp of the egg, then carefully stir through the salmon. Shape into 4 rough cakes, then coat in flour. If freezing, freeze on a baking sheet until solid, then pack up.
In the frying pan, melt the butter with the oil. Fry the cakes for about 2 mins each side until golden. Serve with the mayo, raita (recipe below) or mango chutney and some salad leaves.
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