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1
Put the onion, ginger, lemon grass, lime zest, sugar and fish sauce in a food processor and whizz until it makes a finely chopped paste.
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2
Add the spring onions and salmon and pulse until mixed enough that you can form them into fish cakes.
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3
You dont want it to be total mush, but slightly chunkier than minced beef, if possible.
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4
Slice the green beans very finely about as finely as the spring onions and then throw them in and season the whole mixture lightly.
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5
Mix with a spoon and then shape into eight decent-sized fish cakes.
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6
Place them on parchment paper on a baking tray.
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7
Drizzle each with a little olive oil and brush or rub it on with your fingers.
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8
Bake for about 12 to 15 minutes at 180 degrees/gas 4.
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9
They may brown ever so slightly on top, and they do cook quite quickly.
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10
Serve with the carrot salad and a squeeze of lime juice.
