Ingredients

Step by step

1. Rinse the rice until the water runs clear. Boil for 10-12 minutes until just tender. Drain, rinse under cold water to cool, and put in a large bowl.
2. Cut the salmon into chunks and pulse in a food processor with the zest from the lime, the ginger and 1⁄2 tablespoon of mayo, until roughly minced but still a bit chunky. Add to the rice with the spring onions and 10g of panko breadcrumbs. Season and stir to combine; shape into 4 patties, about 2cm thick.
3. Mix the remaining breadcrumbs with the seeds in a bowl then press the patties into the mixture to coat.
4. Heat the oil in a large non-stick frying pan and fry the salmon cakes over a medium heat for 4-5 minutes on each side, or until golden brown and cooked through. Meanwhile, bring a pan of salted water to the boil and cook the sugar snaps for 2-3 minutes, then drain.
5. While the salmon cakes and sugar snaps are cooking, mix 40g light mayo with the sriracha and 2 teaspoons juice from the zested lime. Cut the rest of the lime into wedges to serve.
   Waste not

   Sriracha is a hot chilli sauce originating from south-east Asia. Try drizzling it over scrambled eggs, avocado on toast or a stir-fry. Mixed with lighter mayo, it’s delicious spooned onto burgers or tacos.