For the salmon cakes
- Chop the chilli and lemon grass up very small and place in the mixer and blitz. Then add the lime and coriander and blitz thoroughly again. Make sure you add the ingredients in the correct order so you get the right texture.
- Tear the salmon into large-ish strips, ensuring there are no bones. Add the salmon to the mixer with the Thai fish sauce and then very gently pulse. Do not over mix otherwise you will end up with salmon mousse. You want a good meaty texture.
- Scrape out into a bowl, cover and chill for an hour. This will keep for up to 6 hours, but will need a stir before shaping into cakes.
- 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.
- Fry the cakes in batches for 1-2 minutes on each side until cooked and nicely brown.
- Drain on kitchen paper and serve with the dipping sauce.
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.
‟In my job I constantly meet people concerned about how their food is produced. Labels such as the RSPCA Assured logo help us to identify products from farms approved to higher welfare standards, providing that all-important assurance about the origins of our food.” Nick Nairn