Salmon Koftas

This dish tastes great with salmon but you can use your favourite seafood.

1. 1

   1. In a bowl mix together the potatoes with the salmon, spring onions, dill and Patak’s Korma Paste.
   2. Zest half the lemon and add to the mixture. Squeeze in the juice of the lemon and give the mixture 1 more stir.
   3. Divide the mixture into 8 and shape into thick discs (patties).
   4. Sprinkle the flour over a clean surface and roll each kofta in flour. Dip in egg and then roll in the breadcrumbs. Do the same with the remaining koftas. If you have time place them in a refrigerator, covered for a few hours to set.
   5. Heat a large frying pan on medium heat and add half the oil. Fry half the koftas first, turning them over after a few minutes and when golden brown. Fry on the other side and drain on absorbent paper. Keep them warm covered with foil while you fry the rest of the koftas.
   6. In the meantime make the Indian slaw. In a small frying pan heat the sesame seeds for 2 minutes or until golden brown. Remove.
   7. Place the pan back on the heat and heat the Patak’s Korma Paste with 2 tablespoons of water. Stir well during cooking, and cook for 2 minutes. Remove from the heat and allow to cool.
   8. Mix all the ingredients together. Sprinkle with the toasted sesame seeds.
   9. Serve the salmon koftas on top of some watercress with a generous helping of Indian slaw.