250 g (8 oz) chunky boneless and skinless salmon fillet, roughly diced
1 tablespoon sweet chilli sauce
1 small garlic clove, crushed (optional)
2 spring onions, finely chopped
2 tablespoons finely chopped coriander
1 teaspoon finely grated lime rind (optional)
2 tablespoons vegetable oil
Place the diced salmon in a food processor with the chilli sauce, garlic, spring onions, coriander and lime rind and pulse quickly until chopped together, but not smooth. (Alternatively, if you do not own a food processor, chop the salmon as finely as possible before mixing with the remaining ingredients.) Scrape into a bowl, then use damp hands to shape into 2 patties. Arrange on a plate, cover with clingfilm and chill in the refrigerator for 10–12 minutes to firm up slightly.
Heat the oil in a large non-stick frying pan and cook the fishcakes over a medium heat for 5–6 minutes each side until golden and cooked through. Serve immediately with steamed or egg fried rice.