Thai salmon fish cakes with cucumber salad

1. Combine salmon, 1 tablespoon fish sauce, coriander stems, eggs and pepper in a food processor. Blend until just combined. Stir in the breadcrumbs and half the spring onions. Set aside.
2. Combine lemon juice, brown sugar and remaining fish sauce in a large bowl. Use a vegetable peeler to shave the cucumber into thin wide strips. Add to the dressing bowl along with celery, radishes, Thai basil, coriander leaves and remaining spring onions.
3. Heat a large heavy-based frying pan over medium-high heat. Add olive oil, then divide salmon mixture into 8 equal sized fish cakes. Cook for 2 minutes or until golden brown, then carefully turn over with an egg slide, cook a further 30 seconds until just cooked through. Remove from pan and divide between serving plates. Serve fish cakes with cucumber salad.

Nutrition Tip: Fresh and tinned salmon are both great sources of Omega-3 fatty acids which are important for healthy heart, eye and brain function. This recipe lends itself well to either fresh or tinned salmon and makes a great lunch or dinner!