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    You are in: Home / Deep-fried / Fresh Salmon And Lime Cakes Recipe
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    Fresh Salmon And Lime Cakes

    Fresh Salmon And Lime Cakes. Photo by Jenny Sanders

    1/1 Photo of Fresh Salmon And Lime Cakes

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    KitchenManiac's Note:

    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"

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    1. 1
      To make the salmon cakes, remove any bones from the salmon and chop into 5mm (1/4 inch) dice.
    2. 2
      Combine the chopped salmon with the egg white, corn flour, lime leaves, ginger, wasabi paste and chopped parsley.
    3. 3
      (MIX IT WELL) Heat 1 cm (1/2 inch) of oil in frying pan over medium heat, to shallow fry the cakes.
    4. 4
      Place 2 tablespoons of the mixture into the hot oil and cook for 35-45 SECONDS each side, or till golden brown in colour.
    5. 5
      Drain on kitchen towels, and keep warm in a low oven till you finish cooking up the batter.
    6. 6
      To make the lime dipping sauce, combine all the ingredients.
    7. 7
      Serve the dipping sauce with the warm salmon cakes.

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    Ratings & Reviews:

    • on July 29, 2004


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 03, 2003


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Fresh Salmon And Lime Cakes

    Serving Size: 1 (737 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 46.1
    Calories from Fat 10
    Total Fat 1.1 g
    Saturated Fat 0.2 g
    Cholesterol 11.5 mg
    Sodium 223.5 mg
    Total Carbohydrate 2.9 g
    Dietary Fiber 0.2 g
    Sugars 1.4 g
    Protein 5.8 g

    The following items or measurements are not included:

    kaffir lime leaves

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