Fish Cakes with a Vermicelli Crunch

• 300g potatoes, peeled and cubed
• 1 small onion finely diced
• 2 cloves garlic minced
• 3cm piece of ginger, grated
• 2 green chillies
• ½ tsp turmeric powder
• 1 tsp Kashmiri chilli powder (optional)
• 1 tsp coriander seeds, crushed
• Handful of fresh coriander stalks, finely chopped
• ½ tsp salt, or to taste
• 150g salmon, skinned and boned
• 250g white fish, skinned and boned
• 1 tbsp corn flour
• lemon juice
• oil for frying

Coating

• vermicelli, crushed
• 2-3tbsp plain flour
• water

Method

1. Boil the potatoes until they are cooked, then mash and set to one side.
2. Heat oil in a pan and add the onions, sauté until soft then add the ginger, garlic and chillies.
3. Add all the spices with the salt and coriander stalks and stir.
4. Stir in the chopped fish and cook with a squeeze of lemon juice for a few minutes until the fish is cooked through.
5. Remove the pan from the heat and leave to cool for a while before adding the mashed potatoes with the cornflour and mix together.
6. Check the seasoning and adjust if required.
7. Wet your hands and make about 10 large or 20 smaller patties out of the mixture and refrigerate.
8. In a separate bowl mix some flour and water to make a thick batter.
9. On a tray crush the vermicelli to small bits (you can also put it into a food processor to break it up).
10. Heat the oil in a pan ready for frying your cakes.
11. Take a pattie and coat in the batter on both sides. Use a fork to fish it out and get rid of any excess batter and place it on the tray with the vermicelli.
12. Cover the pattie with the vermicelli all over so it's completely coated and set to one side. Repeat with all the patties.
13. Check the oil is hot then place as many of the cakes into the pan as will fit and leave to cook for 2-3 minutes then turn them over until they are golden and crispy on both sides. Repeat with the remaining fishcakes and serve.