Green curry salmon cakes

Serves 4 or 5 depending on appetite. Sorry no photos yet, these were made on a busy evening and I forgot. Will update next time I make them, because they were definitely good enough to make again! Prep plus cook time about 40 minutes.

Ingredients

1.5 lb fresh salmon fillet, skinned
1/2 cup chopped fresh coriander
1/4 cup fresh basil (more if it seems a bit wimpy)
1 clove chopped garlic
juice of 1 lime
2 tsp green curry paste
2 eggs
Dessicated coconut OR (GF?) panko crumbs as required ( approx 1 cup)
coconut oil for pan frying

To serve, per person:
salad greens, approx 1/2 - 1 cup
prickly pear syrup - approx 1 tsp
Hatch chile peppers, roasted and chopped into strips, approx 1 T
thick unsweetened Greek yoghurt, approx 2 T

Prep and cook

1. Slice the salmon lengthwise into thin strips, then crosswise to make small dice. Remove bones as you go. 
2. Chop the garlic and herbs finely, and add to the same board where the salmon is. Add the green curry paste and lime juice. 
3. With a broad, long, sharp, chef's knife, mix and chop the fish, herbs, and spices together. You want the aromatics evenly mixed with the fish, and also to mince up some of the fish so it will start to hold together as a very rough paste with pieces in it, rather than falling apart as individual pieces coated with herbs and spice.  
4. Once the fish mixture starts to hold together, add the eggs one by one, mixing thoroughly after each. It will get quite sloppy. I do all this on the chopping board, but you could turn it into a bowl if you want. 
5. Add coconut or crumbs to the mixture to make it firm again - if using coconut, remember it will take some time to absorb the liquid. 
6. Divide into hamburger-ish sized patties. I made 10 from this quantity, to serve 5 people as a light meal. 
7. Press more coconut or crumbs onto both surfaces of each cake. Leave to stand for ten to thirty minutes on a tray or plate in the fridge - a good opportunity to get the garnishes ready. 
8. Heat a little coconut oil in a wide pan and fry each cake until golden on both sides and firm. The exact time will vary, but about 3 or 4 minutes per side. It depends on how much oil you use as well as the heat. Start them out hot - it's better to turn them down so as not to burn, rather than to overcook them while trying to get a good colour on them. 

Plate and serve

On each plate, put a handful on greens, a blob of yoghurt, a tidy pile of chile strips. Drizzle a little prickly pear syrup around the edge. Put the hot cake(s) on the greens and serve straight away.