Salmon patties Bengali with spinach and Raita sauce
800 g salmon fillet
300 g sweet potato
15 g curry paste
1 bunch fresh coriander
30 g wheat bread
100 g unflavoured yoghurt
400 g fresh spinach
10 g salt
1g black pepper
Dice the sweet potatoes and boil them for approximately 5 minutes. Cool them down in cold water. Dice the salmon. Mix salmon cubes, sweet potato cubes, crushed wheat bread and half of the finely chopped coriander. Season the mixture with curry paste and salt. Form patties from the mixture and put them in freezer for 15 minutes before frying. Mix rest of the coriander with yoghurt and season with salt and black pepper. Fry the patties on a frying pan until they become nice coloured. Fry the fresh spinach leaves and serve the patties with the coriander Raita and fried spinach.