Thai Salmon Fishcake

In the meantime, pick the mint leaves from their stalks and roughly chop. Roughly chop the coriander (stalks and all). Zest the lime then chop in half. Pop the hot smoked salmon in a bowl. Stir in the sweet chilli sauce, flour (see ingredients for amount), lime zest , Thai spice (careful, it's hot! Don't use it all if you're not a fan of heat!), half the mint, half the coriander and half the mayo. Season with a pinch of salt and pepper.

Using a peeler, peel the mango then stand upright on your chopping board. Slice down either side of the stone to give you 2 'cheeks'. Slice any remaining flesh from the stone, then thinly slice the mango widthways. Discard the stone. Halve the tomatoes. Halve the chilli lengthways, deseed then finely chop. Pop the mango and tomatoes into a bowl. Add the juice from the lime, a small pinch of chilli and the remaining coriander. Season to taste and mix together. 

Next, pop the breadcrumbs on a plate, drizzle over the olive oil (see ingredients for amount) and mix to coat the crumbs. Once you have drained the potatoes, leave them to cool for a few minutes then add into the bowl with the salmon. Use a fork to mash everything together, then use your hands to form the mixture into 2 fishcakes per person. Lay the cakes in the breadcrumbs and turn to coat each side. Gently press the breadcrumbs into the cake so that they stick.

Put the fishcakes onto a  lightly oiled baking tray and bake on the top shelf of your oven till golden, 15-20 mins. Trim the cucumber then slice lengthways into 1cm strips. Chop witdthways into small, 1/2 cm pieces. Roughly chop the peanuts into small pieces. Pop the cucumber and peanuts into a bowl along with the remaining mint, rice vinegar , olive oil for the salsa (see ingredients for amount) and pinch of sugar (if you have some!).