Quick Asian Fishcakes

Step 1: Whack the lemongrass against you work surface and remove the rough outer layer.

Step 2: Peel the ginger, then very finely chop with the inside of the inside of the lemongrass and most of the coriander, stalks and oil, reserving a few nice leaves in a bowl of cold water.

Step 3: Chop the salmon into 1 cm chunks over the mix on your board, then push half the salmon to one side and chop the rest until super fine, almost like a puree, then mix the chunkier bit back through it and season with seal salt and black pepper.

Step 4: Divide into 4 and then shape and squash into 2cm thick patties.

Step 5: Place a large non-stick frying pan on a medium high heat with 1 tablespoon of olive oil and cook the patties for 2 minutes on each side, or until nicely golden.

Step 6: Spoon the chilli jam over the fishcakes, add a splash of water to the pan, tun the heat off, and jiggle to coat.

Step 7: Serve sprinkled with the drained coriander.