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Fresh Salmon And Lime Cakes

Recipe #62967 | 20 min | 10 min prep | 20 Small Cakes (Change Servings)
(3) RATE IT NOW READ REVIEWS

RECIPE BY: KitchenManiac

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"

Posted on: May 23, 2003

Print Recipe

Ingredients

  • 500 g salmon fillet, skin removed
  • 1 egg white
  • 3 tablespoons fine cornflour
  • 3 kaffir lime leaf, shredded
  • 1 tablespoon finely chopped ginger
  • 1 teaspoon wasabi
  • 3 tablespoons chopped flat leaf parsley
  • oil, to shallow fry

    • LIME DIPPING SAUCE

    Directions

    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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    Featured Reviews for This Recipe

    From: Jenny Sanders

    On Jul 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.

    3 people found this review helpful

  • Was this review helpful to you? YES | NO

    • From: dale!

    On Jun 3, 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!

    6 people found this review helpful

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    • From: Teej

    On Jun 2, 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!

    4 people found this review helpful

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    • Read all 3 reviews
    Nutrition Facts

    Serving Size 1 Small Cakes 37g

    Recipe makes 20 Small Cakes)

    The following items or measurements are not included below:

    kaffir lime leaves

    Calories 44
    Calories from Fat 8 (18%)
    Amount Per Serving %DV
    Total Fat 0.9g 1%
    Saturated Fat 0.2g 0%
    Monounsaturated Fat 0.2g
    Polyunsaturated Fat 0.4g
    Trans Fat 0.0g
    Cholesterol 13mg 4%
    Sodium 221mg 9%
    Potassium 107mg 3%
    Total Carbohydrate 3.2g 1%
    Dietary Fiber 0.1g 0%
    Sugars 1.5g
    Protein 5.6g 11%
    Vitamin A 77mcg 1%
    Vitamin B6 0.1mg 3%
    Vitamin B12 0.8mcg 12%
    Vitamin C 1mg 3%
    Vitamin E 0mcg 0%
    Calcium 7mg 0%
    Iron 0mg 2%

    how is this calculated?

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