Bengali Fish Cakes

Ingredients

• 3 potatoes, peeled and cubed
• 300g boneless, skinless salmon fillets, cubed
• 2 small red chillies, finely chopped, seeds removed
• Garlic, ginger, brown onion, all finely chopped
• 1tsp turmeric 
• 1tsp ground coriander
• 3tsp smoked paprika
• 2tsp chilli paste
• 1-2 red onion, finely sliced
• Juice of 2 lemons
• 1 small bunch of fresh coriander and mint, roughly chopped
• 1 large egg
• Plain flour, 1/4 cup of yogurt
• Salt, oil

Method

- Steam the potatoes and salmon until cooked through

- Saute the chillies, garlic, ginger, brown onion until tender, remember to stir regularly. Then add turmeric, ground coriander, smoked paprika and chilli paste in the pan. Mix all well and cook to toast then transfer to a bowl.

- In another bowl, use your hands to massage the red onion with the juice of 1 lemon, salt and smoked paprika. Set aside.

- In a large bowl, combine the chopped coriander with the juice of 1 lemon, the egg, salt and plain flour. Then add the drained potatoes, salmon and mash well (adding more flour of too wet and another egg if too dry). Refrigerate the mixture for about 30 minutes.

- When ready, form the mixture into 8 patties, flour lightly, sprinkle a bit of salt on top and pan fry in a decent layer of hot oil until crusty all over.

- Mix the yogurt with a squeeze of lemon juice, the chopped coriander and mint.

- Serve hot with steamed rice or bread.

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