600g skinned and boned salmon fillet, finely chopped by hand into 2-3mm dice
3 spring onions, trimmed and finely chopped
2 tsp garam masala
1 green chilli, deseeded and finely chopped
20g coriander leaves, roughly chopped
4cm piece ginger, peeled and finely grated
1 egg, lightly whisked
60g popped amaranth seeds (or panko breadcrumbs)
Salt and freshly ground black pepper
60ml sunflower oil
120g soured cream
1 lime, quartered, to serve
In a large bowl, mix the salmon, spring onion, garam masala, chilli, coriander, ginger and egg. Add 15g of popped amaranth, a teaspoon of salt and a good grind of pepper, then shape into eight patties about 10cm in diameter and 1.5cm thick. One at a time, dip these in the remaining amaranth, and press it on to the cakes so they are densely coated all over.
Pour half the oil into a large frying pan and put it on a high heat. Once hot, fry half the fishcakes for five minutes, turning them halfway through, so they go golden and crisp on both sides. Set aside somewhere warm and cook the remaining fishcakes. Serve at once with a spoon of soured cream on top and a wedge of lime alongside.