Trim stalk end & dry tops of lemon grass. Remove the first tough outer layer. – you want just the white & pale green parts only. Coarsely chop the lemongrass & place in a bowl of a small food processor or blender. Add ginger. Blitz until very finely chopped. Add cilantro & blitz again until coarsely chopped; scrape into a medium bowl.

Dice the salmon & add half of it to the lemongrass mixture. Very finely chop the remaining salmon, squashing it against the chopping board until it’s almost like a puree. Add to mixture with a good pinch of salt & pepper. Divide mixture into 4, equal-sized patties. Shape until patties are nicely round & about 3/4 inch (2cm) thickness.

Heat a little oil in a large non-stick frying pan over medium-high heat. Cook the patties for 2 to 3 minutes each side or until golden brown. Add red pepper jelly to pan with about 2 tablespoons of water. Very gently jiggle the pan to create a bit of a sauce. Turn fishcakes to coat. Serve with extra cilantro leaves & lime wedges.