Fish Cakes

1. 1

   What you do

2. 2

   Lightly pound coriander seeds in a mortar or on a plate with a heavy spoon. (You just want to break the seeds in half.) Set aside.

3. 3

   Beat the egg in a small bowl.

4. 4

   If you are using fresh salmon, bring a large pot of water to a boil. Immerse salmon and cook for five minutes. Remove from the heat, drain and allow the salmon to cool. Peel off the skin.

5. 5

   Thoroughly combine all ingredients except the oil in a large mixing bowl.

6. 6

   With your hands, form round cakes about two inches in diameter and one inch thick. Set them on a baking tray.

7. 7

   Heat one tablespoon of the oil in a shallow nonstick frying pan on high heat.

8. 8

   Once the oil is hot, reduce the heat to medium so the cakes don't stick to the bottom of the pan or burn.

9. 9

   Place two cakes in the pan and cook for two to three minutes. Turn the cakes over and cook for another two to three minutes. The cakes should be brown and crispy on both sides.

10. 10

    Repeat, using one tablespoon of the oil for each two cakes, until all the cakes are cooked.

11. 11

    Serve the cakes as they are done, or keep warm on a plate in the oven.

12. 12

    Chutney makes a nice accompaniment.

* Per serving · 4 servings · Values may vary.