Spiced Fishcakes

Instructions

1. Steam the fish until just cooked, cool and break up into small flakes removing any bones.
2. Dry roast the coriander seeds and coarsely crush in a pestle and mortar or coffee grinder and set aside.
3. When the fish is cool combine with the potato, coriander seeds, spring onions, chilli, ginger, coriander leaves, salt and one egg. Mix well until the mixture is well incorporated. Place in the fridge for 30 minutes to cool and firm up.
4. Shape the mixture into small round flat cakes, dip into flour then egg then breadcrumbs.
5. Either shallow fry in small batches turning once or alternatively deep-fry until evenly golden all over.
6. Best served warm with a chilli sauce or raita style dip.