Indian Spicy Fish Cake


  • 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 fish , flaked into large pieces
    plain flour , for coating
  • 25g butter and 1 tbsp sunflower oil


  • 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 mango chutney and some salad leaves.