Fresh Salmon And Lime Cakes

From: Abi Q

On Feb 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.

From: pinkpeppercorns

On Oct 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!

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!

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!