Open the salmon cans and mash it with a spoon in a nice bowl.
:- Do not forget to drain away the water.
Puree the tomato nicely with your hands.
Combine pureed tomato with onion, chillies and coriander leaves and keep aside.
Mix together salmon, salt, red chilly powder, garam masala and pepper powder.
Add the onions-tomato mixture.
Add ginger-garlic paste and mix it thoroughly into a homogenous mixture.
Keep the bowl covered in the fridge for half an hour.
Take a small bowl and add peanut butter.
To this, add the tomato sauce and whip it with a spoon, until blended.
Squeeze half a lemon into this paste and chill.
Beat eggs thoroughly and keep aside.
Take out the salmon mixture from the fridge.
Make small lime sized balls and flatten on palm.
Dip it in egg batter and bread crumbs.
Arrange them neatly on a tray.
Heat oil in a heavy bottomed pan.
Bring to a boil and maintain a low heat.
Nicely fry the fish cakes, until golden brown.
:- When you fry, use medium to low heat and do not keep turning. Turn occasionally only in order to get a good shape and color.
Garnish with slivers of the left over half of the lime with chilled peanut sauce and fresh yoghurt.