To prepare our Salmon Thai Fish Cakes Recipe, put 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 salmon mixture into balls about the size of a large walnut, then just squash them slightly. Chill for 15 minutes.

To cook: dust the salmon 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 sprigs of coriander and chillis as a garnish.For more information on all our Salmon Recipes please click here.