Fresh Salmon And Lime Cakes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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 . Ingredients:
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 |
1/4 cup lime juice |
1/4 cup soya sauce |
2 tablespoons brown sugar |
Directions:
1. To make the salmon cakes, remove any bones from the salmon and chop into 5mm (1/4 inch) dice.
2. Combine the chopped salmon with the egg white, corn flour, lime leaves, ginger, wasabi paste and chopped parsley.
3. (MIX IT WELL) Heat 1 cm (1/2 inch) of oil in frying pan over medium heat, to shallow fry the cakes.
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. Drain on kitchen towels, and keep warm in a low oven till you finish cooking up the batter.
6. To make the lime dipping sauce, combine all the ingredients.
7. Serve the dipping sauce with the warm salmon cakes.
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