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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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • 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.

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    • 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!

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    • 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.

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    • on October 26, 2008

      These are so very good! I've made them a good many times. The first time I made them, I used canned tuna, not having salmon on hand. When I did try it with salmon, it was also canned. I preferred it with the tuna, although that might be different if I had the fresh stuff on hand. Trying to cut down on sugar, I used only a smidge of brown sugar in the sauce, and it tasted just fine. I also included Trader Joe's wasabi mayo along with powdered wasabi. (I cannot seem to locate wasabi of any sort that doesn't include a filler or two (or more) that dampens the heat.) Anyway, terrrific recipe. Thanks for sharing it!

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    • on June 02, 2004

      Wow - these are great! I also used canned salmon, as no wild salmon was available. I substituted lime zest (about 1 TBS) for the kaffir lime leaves as well. We shallow-fried this time: If you do this, I recommend adding another egg white, and making sure the oil is very hot before you begin. Also, wear a long-sleeve shirt and oven mits as the hot oil splatters a bit. We will definitely make these again, trying just a spray of oil as Dale suggested. Thanks!

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    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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