Mix 150g pot
with 1 tsp mint
jelly, 1 tbsp
seasoning to taste.
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.