Sophie Richards’ Thai salmon cakes with rainbow crunch salad

500g fresh salmon fillets, skin removed

1 egg

½ a bunch of spring onions, roughly chopped, including greens

2tbsp Thai red curry paste

1tsp lemongrass paste

Zest of 1 lime

Juice of ½ a lime

1tbsp fish sauce

Sea salt and freshly ground black pepper

1–2tbsp coconut flour or gram flour (if needed)

Olive oil

For the salad:

1 carrot, cut into ribbons

½ red pepper, finely sliced

¼ red cabbage, finely shredded

½ cucumber, cut into ribbons

100g edamame

1tbsp pumpkin seeds

A handful of fresh mint

A handful of fresh coriander

Coriander oil

For the dressing:

1tbsp sweet chilli sauce

1tsp tamari

juice of ½ lime

1tsp olive oil