Salt must be enough to bring out the flavours of the spices. Do not just use a pinch, it takes more.
Serve them with a nice Tartare sauce or any Chutney you might have in the kitchen. Try to use local fruit chutneys.
- Lightly pound coriander seeds in a mortar or crush them slightly. Set aside.
- Beat an egg in a small bowl.
- Then combine all the ingredients except the oil in a large mixing bowl. Thoroughly mix and make round cakes about 2 inches in diameter and 1-inch thick and set aside to come to room temperature.
- Heat the oil in a shallow frying pan on medium to high heat, put in the cakes and get to crisp on both sides They should have a nice brown colour to them.