Cooking Time: 10 mins
20g fresh coriander
4 spring onions
1 tsp grated fresh ginger
1 large clove of garlic crushed
Large pinch of dried chilli flakes
3 tbsp sesame seeds
2 x 180g cans red salmon, drained
Half tbsp fish sauce
1 egg, beaten
Plain flour for dusting
Vegetable oil for shallow frying.
For the dip:
3 tbsp sweet chilli sauce
2 tbsp lime juice
Half fresh mango, finely chopped
In a food processor, whiz the first seven ingredients until finely chopped. Transfer to a bowl, add the salmon, fish sauce and beaten egg and mix together.
Shape into small fishcakes and refrigerate until ready to cook.
Just before cooking, dust each fishcake in flour. Shallow fry for 3 - 4 minutes each side over a medium heat. Meanwhile, mix together the chilli sauce, lime juice and chopped mango to make the dip.
Serve the fishcakes on lettuce leaves with the dipping sauce.