In a small saucepan, over medium high heat, add 2 tbsp. water, ginger and garlic paste and salmon fillet. Cover and cook for 5 to 7 minutes or until fish is cooked and flaky. Once cool, crumble by hand.
In a medium size bowl, mash boiled potatoes using a fork or a masher. Combine crumbled fish with mashed potatoes; add cilantro, salt, black pepper, cumin, lemon juice and egg. Mix well. Divide into 8 equal parts to make round, flat patties, 2 inches in diameter.
In a medium non-stick skillet, over a medium heat, add 1 tablespoon oil and swirl to coat the pan. Pan-fry four patties for 2 to 4 minutes on each side or until golden brown. Repeat this process using remaining patties and oil.
Enjoy with Spicy Grape Chutney.
Serving Size 2 pcs (110g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.