4 tsp red curry paste
0 bunch of fresh coriander, roughly chopped
1 tbsp olive oil
1 lime, cut into wedges
Boiled baby potatoes
1 Add the salmon, curry paste and coriander into a blender or food processor. Blitz it for a few minutes until you have a roughly-chopped texture.
2 Using your hands (make sure to wash them first), form eight fishcakes. Place on a plate and put in the fridge to chill for 10 minutes.
3 Heat the oil in a non-stick frying pan. Cook the salmon cakes for 2-3 minutes per side until golden and cooked through. Serve with a green salad, lime wedges and some boiled baby potatoes.