Directions

1. Break up cooked salmon into large mixing bowl.

2. Finely chop the chilli & coriander leaves and add them to the mixing bowl with the salmon, along with the lime zest.

3. Add to a food processor: the broccoli / cauliflower, coriander stalks, lime juice and liquid aminos.

4. Blitz the contents of the food processor until it forms a smooth paste. Transfer this to the mixing bowl.

5. Combine everything together and allow the mix to rest for a few minutes.

6. In the meantime, chop the spring onions for decorating.

7. Add the Panda Flour to the mixing bowl and combine - this should make the mix drier, and you should be mould fishcakes in the palm of your hand.

8. Heat the lard / cooking coconut oil in a large pan over a medium-high heat. If you have a thermometer, the oil should be around 190°C. 

9. Use tongs to place the fishcakes in the oil - they should sizzle. Ensure you don’t over-fill the pan.

10. Cook the fishcakes on one side for a couple of minutes, until golden. Flip them over with the tongs and repeat on the other side.

11. Once fried, place the fishcakes on some kitchen towel to absorb any excess moisture.

12. Sprinkle with the chopped spring onions to serve!