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Indian-spiced fish cakes

  • 600g potato, quartered if large Potato po-tate-ohThe world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
  • ½ tsp cumin seeds
  • 2 spring onions, finely chopped Spring onion sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
  • 1 red chilli, deseeded and finely chopped
  • 2 tbsp chopped coriander
  • 1 egg, beaten Egg eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
  • 100g cooked leftover salmon, flaked into large pieces Salmon sam-onWith its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
  • plain flour, for coating
  • 25g butter and 1 tbsp sunflower oil Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
  • leftover avocado mayo, raita or mango chutney, to serve Avocado av-oh-car-dohAlthough it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
  • 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.