Spicy salmon lettuce cups

Preheat the oven to 200ºC, gas mark 6. Line a large baking tray with baking parchment, add the fishcakes and bake for 10-15 minutes until piping hot and cooked through. Meanwhile, arrange the lettuce leaves on a platter.

Once the fishcakes are cooked, cool for 10 minutes, then crumble into a mixing bowl. Stir in ½ the lime zest and all the juice, along with the mayonnaise. Spoon into the lettuce leaves, then scatter over the coriander leaves, remaining lime zest and crispy fried onions. Serve with the lime wedges to squeeze over.