Thai Salmon Fish Cakes

While the rice is cooking, very finely chop the kaffir lime leaves. TIP: The kaffir lime leaves are fibrous so you want to cut the thin. Remove the skin from the salmon, then finely chop. In a medium bowl, combine the salmon, kaffir lime, Thai red curry paste (see ingredients list), 1/2 the soy sauce and the flour. Using damp hands, form into 1cm thick patties. You should get 2 patties per person. Place on a plate and transfer to the fridge to firm up.

Roughly chop the Asian greens. Cut the carrot (unpeeled) into thin matchsticks or into thin half-moons.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the carrot and Asian greens and cook, tossing, until tender, 3-4 minutes. Stir through the remaining soy sauce and transfer to a bowl.

Return the pan to a medium-high heat with a drizzle of olive oil. Once hot, add the fishcakes and cook until browned and cooked through, 2 minutes each side.