1 stick lemongrass
6cm piece of ginger
½ fresh coriander (15g)
500g salmon fillets (skin off, pin-boned)
4 tsp chilli jam
Salt and black pepper
Remove the tough outer layer of the lemongrass by whacking it against your work surface.
Peel the ginger. Chop it finely with the inside of the lemongrass and most of the coriander, reserving a few nice leaves in a bowl of cold water.
Chop the salmon into 1cm chunks over the mix on your board, then push half of the salmon to the side. Chop the rest until super-fine (almost like a purée), then mix the chunkier bits back through it and season with salt and black pepper. Divide into 4, then shape and squash into 2cm thick patties.
Place a large, non-stick frying pan on medium-high heat with 1 tablespoon of olive oil. Cook the patties for 2 minutes on each side or until nicely golden.
Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off and jiggle to coat.
Serve sprinkled with the drained coriander and a glass of Survivor Sauvignon Blanc.
Cooking time: 25 min.