Place the chilli, garlic, lemongrass, fish sauce, brown sugar, salt, cumin, spring onions/scallions, garlic and ginger in a food processor. Pulse until fairly well combined.
Add the salmon and pulse again for a few seconds. Finally add in the coriander/cilantro and kaffir limes leaves and pulse until everything is mostly combined. It’s good to leave a little texture and colour, so don’t over pulse.
Using a spoon, scoop out the fish mix and form in little balls in your hand – about the size of a walnut. Put on a plate, and place in the fridge for a few minutes to firm up a little whilst you prepare the vegetable ribbons and chilli dip.
For the chilli dip, mix the sugar and lime juice until the sugar dissolves. Add in the fish sauce and the chopped chillies. Put to one side.
For the vegetable ribbons, use a vegetable peeler remove the outer skin of the carrots. Then use your peeler to peel strips from both the carrot and the cucumber. You’ll need to stop before you get to the seeds in the centre of the cucumber though, or you’ll end up with some seriously squidgy ribbons on your hands.
When you’re ready to cook the fish cakes, heat the oil in a large skillet/frying pan, over a medium-high heat. When hot, add in the fish cake balls and squash down a little with a spatula/fish slice. Cook for about a minute to a minute-and-a-half on each side, until golden brown.
Serve the fish cakes with the vegetable ribbons and drizzle with a bit of the chilli dip.
*Tip Use fresh or dried kaffir lime leaves. If the leaves are particularly hard, and you think they won't crumble in the food processor, you can soak them in hot water for about 10 minutes before using. If you can’t find kaffir lime leaves, then substitute for the zest of one lime. There is nothing that really tastes quite like kaffir lime leaves, so the lime won’t exactly replace the flavour, but the fish cakes will still taste great..Nutritional Information (approximate) is per fishcake with one tenth of the dipping sauce.