Fresh Salmon and Lime Cakes

When we go Salmon fishing, this is a great, easy to make appetizer. You can have everything ready to go, but best to mix it together right before frying.

OregonGardener @cook_2935251

When we go Salmon fishing, this is a great, easy to make appetizer. You can have everything ready to go, but best to mix it together right before frying.

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Ingredients

30 mins

6 servings

1 lbSalmon Fillet
1 eachEgg White
3 tbspFine Rice Flour
2 eachKaftan Lime Leaves, Shredded
1 tbspFresh Ginger, Finely Chopped
1 tspWasabi Paste
3 tbspFresh Parsley, Chopped
1Oil, to Shallow Fry
1LIME DIPPING SAUCE
1/4 cupLime Juice
1/4 cupSoy Sauce
2 tbspBrown Sugar

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Steps

30 mins

1

Remove any bones from the salmon and chop into ¼ inch dice.
2

Combine the chopped salmon with the egg white, rice flour, lime leaves. ginger. wasabi paste and chopped parsley.
3

Heat 1/2 inch of oil in a 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 until lightly golden. Drain on absorbent paper and keep warm in a low oven while you cook the rest.
4

To make the lime dipping sauce, combine the lime juice. soy sauce and sugar.
5

Serve the dipping sauce with the warm salmon cakes and salad greens as a starter or main meal.