Peel the skin off the salmon and finely dice the salmon flesh - I usually cut off thinish slices (around ¼in/ ½cm) and cut each of these in strips as needed and then cut to make the dice.

Put the salmon in a large bowl with the remaining ingredients and mix well.

Take spoonfuls of the salmon mixture and form into flattened balls, put on a plate or in a dish once formed. If possible, chill for around 30mins before cooking, but they are also not bad cooked sooner.

When ready to cook, heat the oil in a skillet/frying pan. Gently put a few salmon cakes in the pan and cook a few minutes (approx 5) until you can see them starting to cook from the outside and browning underneath. Turn and cook another couple minutes then serve - the second side will need less time.

If serving with green rice - while the salmon cakes are cooking, put the rice and water in a pan and bring to a boil. Reduce to a simmer and cook until the water has gone and rice is cooked, around 10minutes (if not using basmati, cook according to packet). Cook the broccoli separately by boiling in water for a few minutes, until tender to a knifepoint. Add the spinach as the broccoli is just about done for 30 seconds or so until wilted then drain. Either finely chop the broccoli, spinach and cilantro or pulse all in a small food processor/blender until relatively fine.

Add the vegetable mixture to the cooked rice along with the coconut milk and serve with the salmon cakes. Note this makes more rice than is probably needed for the salmon cakes but is easier to make in these quantities.