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Salmon and ginger fishcakes with sweet-and-sour salad

Salmon and ginger bring out the best in each other in this easy Thai recipe for fishcakes.
From: deliciousmagazine.co.uk

500g skinned salmon fillet
4cm piece fresh ginger, very finely chopped
4 spring onions, finely chopped
1 tsp sunflower oil
For the salad
1 medium-hot red chilli, deseeded and finely chopped
2 tsp caster sugar
1 tsp Thai fish sauce
1 tbsp lime juice
1 tbsp rice vinegar
1/2 cucumber
1 small yellow pepper, deseeded and cut into long, thin strips
1 small carrot, cut into thin strips
12 cherry tomatoes, halved
Bunch of fresh coriander, leaves picked

Put the chilli, sugar, fish sauce, lime juice and vinegar into a screw-top jar and shake well. Set aside. Halve the cucumber, then slice each piece into long, thin strips. Toss the cucumber, pepper, carrot and tomatoes together in a bowl.

Chop the salmon until you have a coarse, mince-like mixture. Put into another bowl with the ginger and onions. Season. Mix together and divide into 8. Using slightly wet hands, shape into 8 fishcakes.

Heat the oil in a large, non-stick frying pan over a medium heat. Cook the fishcakes for 1½ minutes each side, until lightly golden and cooked.

Toss the dressing and coriander leaves through the salad. Divide between 4 plates and top each with 2 fishcakes.