Fragrant Salmon Pancakes with lemongrass and lime

Prep everything first: chop the aromatics, measure the lemongrass and lime elements, and pat the salmon dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the salmon. Fry until deeply crisp and golden, then drain on paper and season straight away.

Stir in the palm sugar and the rest of the lemongrass and lime flavours, letting them cook out for a minute until fragrant.

Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped mint and serve while hot.