Give your salmon fishcakes a Thai-twist by combining with aromatic fish sauce, fiery curry paste, zesty lime and fragrant coriander. A light lunch or snack for all the family to enjoy.
Put the salmon into a food processor, along with the fish sauce, curry paste, lime zest, coriander, egg white and sugar. Whiz until you have a smooth, mousse-like paste. Put mixture in a bowl and stir in the spring onions. Lightly wet your hands and form the mixture into 16 patties about 3cm (1in) across (you can freeze them at this stage; simply defrost thoroughly before frying).
Heat a large nonstick frying pan. Add 1 tbsp of oil and cook half the fishcakes for 5 minutes until golden, then carefully turn them over and cook for 3-5 minutes more, until cooked through. Serve with rice, steamed greens and chilli sauce, if you like.