For the dipping sauce
Mix all the ingredients together and set aside. You can finely chop the ingredients ahead of time, but only add the liquids a maximum of 10 minutes before needed or the fish sauce and lime juice will wilt the fresh herbs. You can adjust the amount of lime and sugar in the dipping sauce to your taste. Ideally, you’re looking for a hot, sweet and sour balance.
When ready, divide the salmon mixture into 12, then roll into balls. Wetting your hands will make this easier. Press each ball flat to form a round cake, but don’t make them too thin or they will be rubbery. Dip each cake in flour, shaking off the excess.
Pour about 5mm of vegetable oil into a frying pan and heat until a nut of salmon mixture sizzles as soon as it is placed in the pan.