1 tablespoon vegetable oil
1 small onion, chopped
1 teaspoon curry paste
1 1/2 cups cooked mashed potatoes
12 ounces salmon, poached, skinned, boned and flaked
3 tablespoons chopped cilantro
salt and pepper
2 tablespoons all-purpose flour
1 egg, lightly beaten
1 1/2 cups fresh bread crumbs
extra vegetable oil for frying

Heat the oil and gently cook the onion until soft. Stir in the curry paste and cook for 1-2 minutes. Add the potatoes and stir until they are warmed through. Remove from the heat and mix in the salmon and cilantro, then season to taste. Turn the mixture onto a piece of oiled foil and refrigerate for at least 2 hours.

To cook the fish cakes, use wet hands to shape the mixture into 6-8 cakes. Dip the cakes into the flour, then the egg, and then cover each with the breadcrumbs. Heat the extra oil in a large skillet and fry, turning once, for 6-8 minutes or until they are golden brown. If necessary, cook the fish cakes in batches and keep warm until the remainder are done.

SERVES 4