Description
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
Ingredients
- Salmon Fillets
- Egg White
- Cornflour
- Kaffir Lime Leaves
- Ginger
- Wasabi
- Flat Leaf Parsley
- Oil
- Lime Juice
- Soya Sauce
- Brown Sugar
Instructions
- To make the salmon cakes, remove any bones from the salmon and chop into 5mm dice
- Combine the chopped salmon with the egg white, corn flour, lime leaves, ginger, wasabi paste and chopped parsley
- Heat 1 cm 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