Fragrant Salmon Koftas With Sumac Yoghurt Slaw

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9 and boil a kettle

Cut the potatoes (skins on) into large bite-sized pieces

Add the chopped potatoes to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat

Once boiling, cook for 12-15 min or until fork-tender, then drain and return to the pot

Meanwhile, rinse the brown rice, add it to a pot with plenty of cold water and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

While the rice is cooking, peel and finely dice the shallot[s]

Peel and chop (or grate) the garlic

Chop the parsley & dill finely, including the stalks

Combine the diced shallot and chopped herbs in a large bowl with the chopped garlic, salmon flakes, ground cumin and ground turmeric

Season with a generous pinch of salt and pepper and give everything a good mix up – this is your salmon mixture

Once the potatoes are fork-tender, run the drained potatoes under cold running water until they're cool enough to handle

Return them to the pot, add a generous knob of butter and crush gently

Add the crushed potatoes to the salmon mixture and give everything a good mix up – this is your kofta mixture

Divide the kofta mixture into 6 [12], then shape them into round balls – these are your salmon koftas

Add the salmon koftas to a tin foil-lined baking tray

Drizzle with olive oil and put the tray in the oven for 15 min or until the koftas are golden

While the koftas are cooking, slice the cucumber finely

Combine the sliced cucumber and the shredded red cabbage in a bowl with half the natural yoghurt, half the ground sumac (save the rest for later!), the white wine vinegar and a drizzle of olive oil

Season with a pinch of salt and give everything a good mix up – this is your sumac yoghurt slaw