Indian-spiced fish cakes - Good Food Middle East

Ingredients

• 600g potatoes, quartered if large
• ½ tsp cumin seeds
• 2 spring onions, finely chopped
• 1 red chilli, deseeded and finely chopped
• 2 tbsp chopped coriander
• 1 egg, beaten
• 100g cooked leftover salmon, flaked into large pieces
• plain flour, for coating
• 25g butter and 1 tbsp sunflower oil
• leftover avocado mayo, raita or mango chutney, to serve