• 1 tin(s) John West Wild Red Salmon, drained â?? remove skin and bone if preferred
• 1 large bunch fresh coriander
• 2 red chillies, deseeded and roughly chopped
• 4-5 tbs fresh breadcrumbs
• 1 tbs fish sauce
• 1 egg
• flour for dusting
• sunflower oil for frying
• extra chilli and coriander leaves for garnish
• salt and pepper

Throw the John West Wild Red Salmon, coriander, chilli, breadcrumbs, eggs and fish sauce into a food processor and pulse on and off until it is all well chopped, mixed, and quite firm. Add a few extra breadcrumbs if it looks too gloopy. Check the seasoning add salt and pepper if necessary.

Make the mixture into balls about the size of a large walnut, then just squash them slightly. Chill for 15 minutes.

To cook: dust the fish cakes with a little flour. Then fry them in a little sunflower oil for 1 or 2 minutes on each side or until lightly browned and nice and hot. Unless you have a really massive frying pan, you’ll need to do them in batches. Keep them warm as you go...

Arrange on plates with a garnish of sprigs of coriander and chillis.