Ingredients

• 180g Salmon, Boneless, Scaled And Pin Boned
• 70g Boiled Potatoes, Coarsely Crushed
• 1 Small Red Chilli, Chopped
• 1 Clove Garlic, Chopped
• 1/2 Inch Stem Ginger, Chopped
• 1 Small Spring Onion, Chopped
• 1 Tablespoon Parsley, Chopped
• 3 Tablespoons Coconut Fresh Grated, (Alternatively Can Use Dried Unsweetened Shredded Coconut)
• Salt
• 1 Tablespoon Lemon Juice
• Coconut Oil Or Regular Vegetable Oil , To Pan Fry
• Flour To Dust

For the Dill-Cucumber Raita:

• 100g Greek Yoghurt
• 1 Tablespoon Mayonnaise
• 1/2  Teaspoon Granulated Sugar
• 1/2 Small Cucumber, Deseeded And Finely Diced
• 1/2 Bunch Of Dill, Finely Chopped
• Salt

For the Garnish:

• Dill Sprig

Tools

• Titanium Chef Patissier XL
• Food Processor

Method

1. In a skillet / pan set over medium heat , warm the coconut oil and pan grill the salmon fillets. Once grilled, remove from heat and cool. Remove the skin and lightly flake the salmon into a bowl.
2. Now in the same skillet/ pan , add the chopped garlic, ginger and red chillies. Sauté for a minute and add the crushed potatoes and salt. Mix well, remove from the heat and transfer to the bowl with flaked salmon.
3. Add chopped parsley, spring onion and grated coconut. Gently mix with a fork so as to keep it flaky , add lemon juice and check for seasoning.
4. With clean hands, shape into patties. Refrigerate for 15-20 minutes to set.
5. Dust the fish cakes in seasoned flour if sticky and pan fry in a little (coconut) oil until each side is crisp and golden.

For the Dill-Cucumber Raita:

1. Lightly whisk the yoghurt, mayonnaise, sugar and salt together in a bowl. Gently mix in the cucumber and dill. Serve chilled.

For Serving:

1. Serve with dill raita and dill sprig.