- 600g potato, quartered if large
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- ½ tsp cumin seeds
- 2 spring onion, finely chopped
Also 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
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100g cooked leftover salmon, flaked into large pieces
With 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 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
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
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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.
Mix 150g pot natural yogurt with 1 tsp mint jelly, 1 tbsp chopped coriander and seasoning to taste.