Salmon, Coriander and Spring Onion Cakes with a Soy and Sun-dried Tomato dip

Cut the salmon into cubes and place in a food processor with the spring onions, lemon grass, ginger, coriander, lime rind, soy sauce, seasoning and chilli. Process for a few seconds until the salmon is coarsely minced but not reduced to a mush. Transfer the mixture to a bowl, cover and chill for 1 hour or longer. With damp hands, shape the mixture into sixteen small balls and flatten into cakes. Shallow-fry the cakes in hot oil for about 5 minutes on each side until golden brown. Drain on kitchen paper. For the dip, whisk together the soy sauce and sun-dried tomato puree and pour into a small dish. Add fine strips of red chilli and a few shredded coriander leaves and serve with the hot fish cakes. Accompany with lime wedges to squeeze over.

Tip:
Prepare the fish cake mixture a couple of hours before cooking so the flavours have time to develop. Shape the cakes with damp hands and avoid having the frying oil too hot or the fish cakes will burn before they are cooked through.