Put the potatoes in a large saucepan,
cover with salted water, bring to the boil
and cook until tender. Drain, leave to
cool, then peel and mash.
Heat 4 tbsp of the oil in a pan set over
a medium heat. Add the mustard seeds,
half the curry leaves, onions, red chillies
and ginger, and fry for 5 mins until the
onions have softened. Add onion mixture
to the mashed potato with the lemon
zest, mix well, then work in the eggs.
Put the salmon and smoked haddock
in a pan. Add the remaining curry leaves,
then pour over the milk plus enough
water to cover. Put on the lid and simmer
for 3-4 mins, then turn off the heat and
leave the fish in the pan for 10 mins to
finish cooking. Take the fish out of the
milk and leave to cool. Using your hands,
break into big flakes, add to the potato
mixture and mix gently to combine.
Shape mixture into patties about 9cm
diameter and 3cm thick. For the coating,
dust each with flour, then dip into the
egg and coat with breadcrumbs. Transfer
to a tray lined with baking parchment
and chill for 30 mins. The fish cakes can
be frozen at this point. Put the tray in the
freezer and when frozen, pop the fish
cakes in bags and seal.
Heat the remaining oil in a frying pan
and cook the fish cakes, in batches, for
7-8 mins each side, until golden and
crisp. Drain on kitchen paper. To cook
fish cakes from frozen, see below.
Combine all the dipping sauce
ingredients and stir in 4-5 tbsp water to
thin it down. Serve with the fish cakes.