Coriander, Salmon and Sweet Chilli Fish Cakes

Cut potatoes into 2cm pieces. Place in a saucepan of cold, salted water over high heat and bring to the boil. Cook for

Cut salmon into 2cm pieces and place in a bowl. Place a colander over the bowl and drain potatoes, pouring the cooking water over salmon. Set aside for 3 minutes to partially cook salmon (add some extra boiling water, if necessary, to ensure salmon is covered).

While salmon is poaching, roughly chop coriander. Place in a large bowl with 10ml (2 teaspoons) sweet chilli sauce and lime zest. Add potato and salmon and, using a fork, crush to a fine paste. Add egg and panko breadcrumbs and mix well to combine.

Divide fish cake mixture into 6 equal-sized portions and, using damp hands, shape into flat, 6cm patties. Place on a baking tray lined with baking paper. Refrigerate for 10 minutes.

Meanwhile, peel cucumber into ribbons. Place in a bowl with watercress. Drizzle over lime juice and gently toss to combine. Refrigerate until ready to serve.

Heat vegetable oil in a large frypan over medium heat. Dust fish cakes in flour. When a sprinkle of flour bubbles instantly, you’re ready to cook. Using tongs, gently place fish cakes in frypan and cook for 4 minutes. Turn and cook for a further 4 minutes or until golden. Mix to combine sour cream and remaining chilli sauce. Serve fish cakes with cucumber salad and sauce.