45ml freshly squeezed lime juice (approximately 2 limes)
1 tablespoons palm sugar
1 tablespoon coriander, finely chopped
1 tablespoon mint, finely chopped
Green tops of 2 spring onions finely chopped
Instructions
To make the fishcakes place the salmon in a food processor and pulse a few times then add the lemongrass, chilli, fish sauce and lime zest and pulse again several times until all the ingredients are combined together (if you don't have a food processor you can place the salmon on a chopping board and using a sharp knife keep chopping it until you have very small pieces of salmon that have become quite sticky then chop in the remaining ingredients as above ensuring they are thoroughly mixed through).
Divide the mixture into 10 balls then flatten into round disc shapes, dusting them with a bit of cornflour as you make them which should stop them from becoming too sticky
Heat the oil in a frying pan on a medium heat then cook the fishcakes for approximately 2 minutes on each side until golden brown (they will need to be cooked in 2 batches)
To make the dipping sauce simply combine all the ingredients in a small bowl and serve alongside the fishcakes
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-thai-salmon-fishcakes/