Thai salmon fish cakes

These spicy fishcakes are packed with flavour but make for a light and fresh meal when accompanied by the lightly pickled salad and garlic and soy broccoli. This quick dinner is sure to become a favourite supper in our house. Save your pennies: we used defrosted frozen salmon fillets which are a bit cheaper, and the tails rather than the fat end of the fillet work just as well given it is all blitzed up.

Ingredients

For the fishcakes:

• 200g skinless salmon fillets
• 1 tbsp Thai red curry paste
• 1cm piece fresh root ginger, grated
• 1 tsp soy sauce
• handful coriander stalks
• 1 tsp sesame oil
• 2 Lemon wedges, to serve

For the salad:

• 1 carrot
• half a cucumber
• 1 tsp apple cider vinegar or rice wine vinegar
• 1tsp mirin
• 0.5 tsp sesame oil
• 1tsp sesame seeds

For the broccoli:

• 4 stems of tenderstem broccoli
• 0.5 clove garlic, crushed
• Squeeze of lemon juice
• 1tsp soy sauce or kecap manis

Directions

1. Put the salmon in a food processor with the curry paste, ginger, soy and chopped coriander. Pulse until roughly minced and combined. Shape the mixture into 4 small patties. Let the patties rest.
2. Prepare the salad by peeling strips of carrot and cucumber into a bowl. Toss with the vinegar, mirin and sesame oil, coating well. Sprinkle the sesame seeds over.
3. Steam the broccoli for 8 minutes. Meanwhile, heat the oil in a non-stick frying pan, then fry the burgers for 2-3 mins on each side, turning until crisp and cooked through. Toss the broccoli in the lemon, garlic and soy. Pop 2 stems on a plate with 2 burgers per person, and half of the salad, and a lemon wedge.