Thai Salmon Fish cakes

Name: Thai Salmon Fish cakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Thai, Asian
Ingredients: 1 red chilli (roughly chopped); 1 lemongrass stalk (outer leaves removed and inner white stalk chopped roughly (or use 2 tsp lemongrass paste)); 2 tsp fish sauce; 1 tsp brown sugar; 1/2 tsp salt; 1/2 tsp cumin; 3 spring onions/scallions (roughly chopped); 2 cloves garlic (peeled); 2 cm piece ginger (peeled and roughly chopped); 2 salmon fillets (bones and skin removed); 1/2 packed cup (25g) fresh coriander/cilantro; 2 kaffir lime leaves (*See note); 3 tbsp vegetable oil (not as bad as it sounds - most of the oil will be left in the pan, as the fish cakes don't really absorb it); 5 tsp caster sugar; Juice of 1 lime; 1 tsp fish sauce; 1 red chilli (chopped finely); 2 medium carrots; 1 cucumber; 1 lime cut into wedges