Salmon and pea patties with mint raita

These patties freeze well for future use.

Instructions

Use a skewer to pierce potatoes all over. Cook potatoes in a medium saucepan of boiling water for 20 minutes, or until tender, adding peas during last 3 minutes of cooking. Drain and set aside. When cool, peel potatoes and return to the pan. Add peas and salmon.

Heat oil in a large non-stick frying pan over medium heat. Add the onions and cook, stirring, for 2 minutes, or until soft. Stir in curry powder and 1 crushed garlic clove. Cook, stirring, for 30 seconds, or until fragrant. Add to potato mixture.

Add half the breadcrumbs and egg white to potato mixture and use a potato masher to mash until well combined.
Divide mixture into eight equal portions. Shape each portion into a patty. Coat in remaining breadcrumbs. Place on a plate and cover with plastic wrap. Refrigerate for 15 minutes.

To make raita, combine yoghurt, cucumber, lemon juice, mint and remaining crushed garlic clove in a medium bowl. Cover with plastic wrap and set aside until required.
Place a large non-stick frying pan over a medium-high heat. Spray pan with cooking oil. Cook half the patties for about 2-3 minutes each side, or until golden and hot. Transfer to a plate. Cover with foil. Repeat with remaining patties.

Divide spinach among four serving plates. Top with patties and a dollop of raita and serve.