Thai-inspired fishcakes & crunchy salad

Ingredients

• 175g (drained weight) tinned pink or red salmon, or fish of choice
• 1/2 tbsp extra virgin olive oil
• 10g fresh ginger, peeled & roughly chopped
• 1 stick of fresh lemongrass, roughly chopped (approx. 15g) or 2 tsp lemongrass paste
• 3 spring onions, roughly chopped (approx. 30g)
• 1/2 red chilli, roughly chopped (approx. 20g), or 1 full chilli if you like it spicy (optional)
• 10g fresh coriander, roughly chopped
• 10g desiccated coconut
• 1 large egg
• Sesame oil, for frying
• 150g bag of salad mix (or 40g watercress/leaves of choice, 50g grated carrot, 60g shredded cabbage)
• 5g mixed fresh herbs of choice (coriander, Thai basil, mint)
• 2g fresh ginger, finely grated
• Juice of 1 lime (approx. 25ml)
• 1 tbsp soy sauce
• 1 tsp honey
• A pinch of dried chilli flakes (optional)