Flake the smoked salmon fillet into a bowl.

Add the red onion, chili, ginger, garlic, coriander, lime, tamari sauce, fish sauce, coconut flour, eggs and mix together until well combined.

Heat 2 tablespoons of coconut oil in a large fry pan.

Take 1 heaped tablespoon of the salmon mixture, using your hands shape it into a patty shape.

Add to the fry pan and continue this until the mixture is finished.

Cook each fish cake on each side for 5 minutes over a medium heat. You may need to cook these in 2 batches to avoid over crowding the pan.

Serve these with a fresh salad and a wedge of lime.