Phil Vickery served up a tasty Thai salmon fishcakes with fresh salmon and cucumber salad on This Morning.
Originally born out of frugality to use up leftover fish, the fishcake now stand on their own right as the centre piece of any meal, and kids love them.
The thing to remember about salmon fishcakes is that good-quality tinned salmon makes better fishcakes than fresh, so don’t be tempted to cook some salmon for this dish.
For his fishcakes, Phil used: 2 tbsp fish sauce, 2 tbsp red thai curry paste, 1 tbsp very finely pasted or chopped ginger, 4 spring onions very finely chopped, 4 tbsp chopped fresh coriander, pinch salt, juice half lime, zest from a whole lime, 500g fresh salmon free of skin and bones, chopped into chunks and 1 medium egg white.
For the cucumber salad: 1 whole cucumber, frozen and defrosted, 1 tsp salt, 3 tbsp honey, 2 spring onions, finely chopped, 2 tbsp any vinegar, 4 tbsp extra virgin olive oil and 2 tbsp fresh coriander.