A excellent fish cake, very similar to the prawn cake I have posted, but of course not as high in cholestrol. You can also try grilling it..if you are concerned about adding on the pounds. Still taste good. I have also tried making them bigger, so that they are like a salmon pattie, and eating it as a burger. YUMMY! If you want to add a little heat to the cake, chop up some spicy hot red chilli and add it to the salmon mixture. From Donna Hay's Cookbook titled "flavours"
- 500 g salmon fillets, skin removed
- 1 egg white
- 3 tablespoons fine cornflour
- 3 kaffir lime leaves, shredded
- 1 tablespoon finely chopped ginger
- 1 teaspoon wasabi
- 3 tablespoons chopped flat leaf parsley
- oil, to shallow fry
LIME DIPPING SAUCE
- 1⁄4 cup lime juice
- 1⁄4 cup soya sauce
- 2 tablespoons brown sugar
- To make the salmon cakes, remove any bones from the salmon and chop into 5mm (1/4 inch) dice.
- Combine the chopped salmon with the egg white, corn flour, lime leaves, ginger, wasabi paste and chopped parsley.
- (MIX IT WELL) Heat 1 cm (1/2 inch) of oil in frying pan over medium heat, to shallow fry the cakes.
- Place 2 tablespoons of the mixture into the hot oil and cook for 35-45 SECONDS each side, or till golden brown in colour.
- Drain on kitchen towels, and keep warm in a low oven till you finish cooking up the batter.
- To make the lime dipping sauce, combine all the ingredients.
- Serve the dipping sauce with the warm salmon cakes.
Yummy is the word. I made these burger sized, and got 5, even though I was a bit skimpy with the salmon. I did use a whole egg as I never know what to do with an orphan egg part. The kaffir lime adds a lovely fragrant, floral quality to the patties. I used wasabi from a tube, and that was a mistake as it practically disappeared in the cooking. I served a little on the side and it went wonderfully well with the kaffir lime and ginger flavours. As patties, they took 3 or 4 minutes to cook on each side. These would be excellent with pickled ginger.
These are totally delicious! I loved the ginger and lime flavours. I used canned salmon and lime zest as I didn't have the kaffir leaves.I made them a bit bigger and cooked in a non-stick pan with just a spray of oil. I served on top of a mound of mixed vegetables and poured the dressing over the top. It turned out fantastic. Thanks!
Pure YUMMY. I served this with a simple bok choy salad with a lime vinaigrette. This is a keeper!! I cut the brown sugar in half, in the sauce, and slightly increased the wasabi.