Skin and flake the trout, discarding the
Place in a large bowl and season
generously with salt and freshly ground
Cook the potato in boiling, salted
Drain well, mash and season with
salt and freshly ground black pepper.
Mix in the fish, onion, parsley, turmeric,
eggs, coriander and roasted masala,
and flavour with the lemon or lime juice.
Form into patties and flatten between your palms.
Mix all the ingredients in a small bowl.
Shallow-fry the frikkadels in hot oil until crisp and well browned.
Drain using paper towels, and serve with the tartar sauce and charred limes.