Salmon Fishcakes With Asian-Style Rice Salad

Rinse your brown rice, add it to a pot with plenty of cold water and bring to a boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain and rinse in a sieve under cold running water until completely cooled (leave in the sieve to drain fully!)

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Add the chopped garlic, ginger and chilli (can't handle the heat? Go easy!) to a bowl with your red Thai curry paste

Remove and discard the skin from your salmon fillet[s], then chop the salmon into small bite-sized cubes and add to the bowl

Add your panko breadcrumbs and a generous pinch of salt and use your hands to gently massage the mixture for 30 secs or until it comes together (clean hands is best!)

Tip: Don't squeeze the mixture too much, or this will release liquid and you want to keep the mixture dry

Divide the mixture into 2 per person, shape into thin patties and add to a plate

Put the patties in the fridge to firm up – these are your salmon fishcakes

Dice your cucumber[s] finely

Top, tail, peel and grate your carrot[s]

Add the grated carrot and diced cucumber to a bowl with the juice of half your lime[s], your soy sauce and your red chilli relish and give everything a good mix up

Chop the remaining lime into wedges

Heat a medium, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil over a medium-high heat

Once hot, add the salmon fishcakes to the pan and cook for 2-3 min on each side or until golden and cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

While the salmon fishcakes are cooking, add the cooled brown rice and 1 tsp [1 1/2 tsp] [2 tsp] vegetable oil to the bowl with the cucumber and carrot, then give everything a good mix up – this is your Asian-style rice salad

Chop your coriander roughly, including the stalks