Step 1

Place the chilli, garlic, lemongrass, fish sauce, brown sugar, salt, spring onions/scallions, and ginger in a food processor. Pulse until fairly well combined. Add the salmon and pulse again for a few seconds. Finally add in the coriander and kaffir limes leaves and pulse until everything is mostly combined. It’s good to leave a little texture and colour, so don’t over pulse. Using a spoon, scoop out the fish mix and form in little balls in your hand – about the size of a walnut. Put on a plate, and place in the fridge for a 30 minutes to firm up.

Step 2

After 30 minutes, place the fishcakes on skewers (3 to a skewer - so you'll have 3 skewers). Two pronged skewers are best, as there is more for the fishcake to grab onto.

Step 3

You'll need to handle the fishcakes carefully, and use a spatula to move them to the griddle/BBQ.

Step 4

Place the skewers on a hot griddle or BBQ that has been well-brushed with oil (to prevent sticking). Cook for about a minute to a minute-and-a-half on each side, until golden brown.

Step 5

Serve with my nutty noodle salad.