Name: Fresh Salmon and Lime Cakes
Ingredients: 500 g salmon fillets, 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

The recipe

Ovena low oven

Ingredients

Contains: egg, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the mixture

To make the salmon cakes, remove any bones from the salmon and chop into 5mm (1/4 inch) dice.
Combine the chopped salmon with the egg white, corn flour, lime leaves, ginger, wasabi paste and chopped parsley, and mix it well.

Cook the cakes

Heat 1 cm (1/2 inch) 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.

Serve

To make the lime dipping sauce, combine all the ingredients.
Serve the dipping sauce with the warm salmon cakes.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

What each ingredient does

Salmon: Forms the main body of the cakes and provides most of their flavour and texture.
Egg white: Binds the chopped salmon together and helps the cakes hold their shape when fried.
Fine cornflour: Absorbs moisture and helps the mixture bind, giving the cakes a lighter, firmer texture.
Kaffir lime leaf: Adds a bright citrus aroma that suits the salmon.

The step that matters

Frying the cakes. The oil must be hot enough to brown the outside quickly. If it is too cool, the cakes absorb oil and turn greasy and loose before they set in the centre.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Fresh Salmon and Lime Cakes