Fresh Salmon and Lime Cakes

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An 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".

File:Fresh Salmon And Lime Cakes.jpg
Fresh Salmon And Lime Cakes


Lime dipping sauce


  1. To make the salmon cakes, remove any bones from the salmon and chop into 5mm (¼ inch) dice.
  2. Combine the chopped salmon with the egg white, corn flour, lime leaves, ginger, wasabi paste and chopped parsley.
  3. Mix well.
  4. Heat 1 cm (½ inch) of oil in frying pan over medium heat, to shallow fry the cakes.
  5. Place 2 tablespoons of the mixture into the hot oil and cook for 35-45 seconds each side, or till golden brown in colour.
  6. Drain on kitchen towels, and keep warm in a low oven till you finish cooking up the batter.
  7. To make the lime dipping sauce, combine all the ingredients.
  8. Serve the dipping sauce with the warm salmon cakes.