Indian-spiced fish cakes

• potato↗600g g

  quartered if large

• cumin seeds tsp
• spring onions↗2

  finely chopped

• red chilli↗

  deseeded and finely chopped

• chopped coriander tbsp
• egg↗

  beaten

• cooked leftover salmon100g g

  flaked into large pieces

• plain flour↗

  for coating

• butter↗25g g

  and 1 tbsp sunflower oil

• leftover avocado

  mayo, raita or mango chutney, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.