Tandoori crusted Franschhoek salmon trout fishcakes with beetroot raita and Malay spice oil | Woolwo

Ingredients

• 400 g lightly smoked salmon
• 2 medium onions, chopped
• 2 medium potatoes
• 3 cloves garlic, chopped
• 1 medium chilli, chopped
• 50 g coriander, chopped
• 1 lemon
• 1/2 bread loaf
• 100 g Tandoori spice
• 100 ml clarified butter
• 4 beetroots
• 150 ml yoghurt
• 100 ml cooking oil
• 50 g curry powder
• 1 egg
• 100 g cake flour
• pinch of cumin (ground)