Preparation

• 1
  Peel the potatoes and cook until tender in boiling lightly salted water. Mash until smooth with a large knob of butter and 4-5 tablespoons of milk.
• 2
  Preheat the oven to 180 degrees, 160 degrees fan oven.
• 3
  Peel the onions and chop them very finely
• 4
  do the same with the chilli. Heat a tablespoon of olive oil in a small saucepan and gently cook the onions for 5 minutes, then add the chilli and the peeled and crushed garlic and continue to cook over a low heat for another few minutes. Stir in the ground coriander and cumin and cook for another 2-3 minutes.
• 5
  Mix the onion mixture into the mashed potato, add the finely grated zest of the lemon and the juice of half the lemon then set aside to cool.
• 6
  Cut a cube of cheese then take a heaped tablespoon of the potato mixture, form it into a ball, push the cheese into the centre and mould the potato around it to make a slightly flattened cake shape. Repeat until all the potato has been used.
• 7
  Beat the eggs in a shallow dish. Sieve the flour into another shallow dish. Dip each potato cake into the egg then dust lightly with flour and place on a plate.
• 8
  Heat a large knob of butter and a tablespoon of olive oil together in a large frying pan and quickly fry the fishcakes for just a few minutes on each side to give them colour. Transfer them to a lightly oiled oven tray and bake for 18-20 minutes.
• 9
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• 10
  To make the coriander dip:</strong>
• 11
  Finely chop the coriander leaves. Deseed the chillies, peel the ginger and chop them both very finely too. Peel and crush the garlic. Mix everything in a small bowl with a pinch of salt and the juice of 2 lemons.