Thai Salmon Fishcakes

In the meantime, roughly chop the coriander (stalks and all). Zest the lime then chop in half. Pop the hot smoked salmon in a bowl. Add the sweet chilli sauce, flour, lime zest, Thai spice (careful, it's hot! Don't use it all if you're not a fan of heat!) and half the coriander. Season with salt and pepper, then mix together with your hands or a spoon until well combined. Set aside.

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. Squeeze the lime juice into a medium-sized bowl. Add the olive oil (see ingredients for amount) a small pinch of chilli and the remaining coriander. Season with salt and pepper and mix together. Pop the mango and tomatoes into the bowl, mix again and set aside.

Next, pop the breadcrumbs on a plate, drizzle over the olive oil (see ingredients for amount) and mix to coat the crumbs thoroughly. Once you’ve drained the potatoes, leave them to cool for a few minutes then add into the bowl with the salmon. Use a fork or masher 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 carefully 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 drizzle a little oil on top. Bake on the top shelf of your oven until golden, 20-25 mins. Meanwhile, halve the sugar snap peas lengthways. Peel and grate the garlic (or use a garlic press). Roughly chop the peanuts into small pieces. Add the peanuts to the mango and tomato bowl.