For the hot Thai dipping sauce (optional)
— ½ red chilli, finely sliced — ¼ garlic clove, finely sliced — 1 slice root ginger the thickness of a pound coin, finely sliced into slivers — ½ tsp ground coriander — 3 tbsp lime juice — 1 tbsp Coconut Aminos (a substitute for soy sauce, available from health-food shops)
For the fishcakes
— 1/8 red onion, peeled — ¼ medium aubergine — 1 medium carrot — 1 small courgette — 1 garlic clove, peeled — 1in piece root ginger, peeled — 1 red or green Thai chilli — 300g raw, skinless salmon, diced — ½ bunch coriander, roughly chopped — zest of 1 lime — 1 egg — 1 dstspn fish sauce — 1 tbsp almond flour — 1 ds tspn coconut flour — coconut oil, for cooking
For the dipping sauce, if making, place the chilli, garlic, ginger and ground coriander in a mortar or small bowl and give everything a bit of a bash with a pestle or the end of a rolling pin, to release the flavours. Stir in the lime juice and Coconut Aminos, and leave in the fridge for at least 30 minutes.
Preheat the oven to 180C/gas mark 4.
Grate the onion, aubergine, carrot, courgette, garlic and ginger into a bowl. Finely chop the chilli and add it to the bowl, then tip everything into a clean J-cloth and bring it together into a bundle. Squeeze it firmly to remove excess moisture, to leave a dryish mixture.
Stir this into the diced salmon along with the coriander and lime zest. Mix in the egg and fish sauce, then fold in both of the flours.
Using your hands, shape the mixture into four fish cakes.
Heat a little coconut oil in a frying pan and add the fishcakes. Cook on one side for about two minutes, or until golden, then flip over and cook for another couple of minutes.
Transfer the fishcakes to a baking tray and finish cooking in the oven for about 10 minutes, to make sure the centres are hot.
Serve with the sauce, if made, and peas, rocket and more sliced chilli.