Fresh Salmon And Lime Cakes
Per serving
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"
Ingredients
Step-by-step instructions
- 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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