INGREDIENTS 2 x salmon fillets 300g potatoes – peeled and cut into chunks 4 x Spring Onions – remove outer layer and top and tail then cut into very small fine rings 1 red chilli – take the top off, slice down lengthways and remove the seeds, then chop into very small dice 2cm piece of root ginger – peel and finely grate 1 tablespoon of red Thai curry paste 300g potatoes – peeled, cut into equal chunks. 1 Lime – cut into quarters Salad – lettuce, tomato, and cucumber to serve. STORECUPBOARD 1 Egg Flour – wholemeal is preferrable but any sort will be ok Oil for cooking METHOD 1] Take a large pan of cold water, place potatoes in and bring to the boil, if you have saucepan steamer top put your salmon into it then a lid on and cook at the same time – simmer for approx. 20 minutes till cooked 2] if you don’t have a steamer top, put your salmon into an ovenproof dish and cook gas 4, 180C/FAN 160C for approx. 15 mins till it is flaky to the touch. 3] Whilst your potatoes and salmon is cooking, take a fry pan, add a teaspoon of oil and over a medium heat soften your spring onions, red chilli and root ginger. For the final minute add the Red Thai Curry Paste and stir to incorporate. Remove from the heat and allow to cool slightly – do not wash the pan you will need it for step 9. 4] Remove the potatoes from the heat, drain and mash until smooth add 2 teaspoons of flour and mix into the potatoes well]. 5] Take your cooked salmon, remove the skin and flake using two forks into smallish pieces. 6] Take a bowl and break your egg into it and lightly beat with a fork, add a sprinkle of black pepper then your spicy vegetable mixture and your flaked salmon. 7] Add your mashed potato to the salmon mixture and make sure it is all well combined, the best way is to actually use your hands, then divide into four portions or more smaller portions if you wish and shape into circles about 2 to 3 cm deep. 8] Place a further tablespoon of flour on a plate and use to coat your fish cakes – if you are making these in advance cover and put into the fridge to chill. 9] Taking your fry pan from earlier, add a drizzle of oil, place over a medium heat and gently lower your fish cakes into the hot oil using a fish slice. Cook each side until brown and slightly crispy – you will find this is approx. 3 to 4 minutes each side. Adjust the heat to make sure they are nicely golden brown but not burnt. Serve with your ready prepared salad and garnish with your lime.