Toast the cumin seeds in a large,
non-stick frying pan for about 1 min,
shaking the pan until a shade darker,
taking care not to burn. Remove from the
heat and place the seeds in a mixing bowl.
Add everything else, except the oil,
lemon and chilli sauce, to the bowl.
Season well and mix very thoroughly.
Using wet hands, take walnut-size
handfuls of the mixture, then press into
flat little cakes, like fish cakes or patties.
They can now be chilled until ready to
cook, or cooked straight away.
Reheat the pan over a medium flame
and add enough oil to cover the base of
the pan. When hot, add the fritters, cook
until golden underneath, then turn over
and cook until golden all over. Be careful
as they may splutter slightly. Drain on
kitchen paper and keep warm
as you cook batches. Serve with lemon
wedges and sweet chilli sauce.