Salmon koftas with Indian coleslaw

Cook the potatoes in boiling salted water for 15 mins or until tender. Drain, then mash and leave to cool. Add the salmon, spring onions, dill and korma paste. Add the zest and juice and give the mixture a good stir.

Divide the mixture into 8, then using floured hands, shape each piece into a 10cm-wide round pattie. Sprinkle the flour over a clean surface and roll each kofta in flour. Dip each kofta all over in egg and then roll in the breadcrumbs. Repeat this process for all 8 koftas. If time allows, chill for 30 mins, to allow the koftas to set.

Meanwhile, make the Indian coleslaw. In a small frying pan, heat the sesame seeds for 2 mins or until golden brown. Transfer the seeds to a plate to cool. Place the pan back on the heat and add the korma paste with 2tbsp of water for 2 mins. Stir well during cooking. Remove from the heat and allow the paste to cool.

Finely shred the fennel, coarsely grate the celeriac and carrot, then mix together in a bowl with the lemon juice. Once the paste has cooled,add to the vegetables with the yogurt and coriander. Stir to mix and season to taste. Sprinkle with the toasted sesame seeds.

In a non-stick frying pan, spray some 1-cal oil and fry half the koftas over a medium heat for 80-10 mins, turning once, until golden brown and piping hot. Repeat with the remaining koftas. Serve the koftas with a wedge of lime and a generous serving of Indian slaw.