Place half the salmon to one side, then use a sharp knife to mince the rest.
In a bowl, combine the minced salmon along with the chunkier pieces. Add the curry paste, fish sauce, cornflour, and coriander leaves. Mix well to combine.
With clean, damp hands, shape the mix into 2-3 small patties. Lay on greaseproof paper and transfer to the fridge for 15-20 minutes.
When ready to cook, heat a frying pan with the olive oil over a medium-high heat. Cook for 2-3 minutes on each side, or until cooked through.
Serve with extra coriander leaves and a lime wedge
Makes one serve of 2-3 fish cakes