Fish Cakes

Serves 4

Ingredients:
2tbsp/30ml/1floz sunflower oil
3g cumin seeds
2 sprigs curry leaves
45g/1½oz chopped onions
200g/7oz poached/steamed snapper, flaked
100g/3 ½oz poached/steamed salmon fillet, flaked
5g coriander leaves, chopped
5g ginger, chopped
10ml lemon juice
30g/1¼oz mashed potatoes
1 egg
50g/2oz breadcrumbs
salt, to taste

Preparation:
1. Heat the oil, add the cumin and curry leaves and heat until the cumin turns a light brown color.
2. Add the chopped onions and gently allow to cook for 5 minutes.
3. Add the fish, coriander, mint and ginger, and heat for 2 minutes only.
4. Add the lemon juice and leave the mixture to cool.
5. Add the mashed potatoes and mix thoroughly.
6. Beat the egg, then use your hands to make balls of the fish cake mixture. Each ball should weigh 75g/3oz.
Coat them in the egg and roll into the breadcrumbs.
7. Deep fry and serve with plum chutney and lentils.