Zesty Lime-Infused Salmon Cakes
These delightful salmon cakes boast a refreshing lime-infused flavor and a satisfying texture, perfectly complemented by an easy-to-make lime dipping sauce. Inspired by the vibrant creations of Donna Hay, these cakes are lower in cholesterol compared to traditional prawn cakes and can be enjoyed as a light snack or transformed into a hearty burger. For those who enjoy a touch of heat, adding spicy red chili peppers to the mix will elevate the taste to new heights. Perfect for a nourishing lunch or a delicious appetizer, these cakes offer a wonderfully balanced taste with hints of ginger, wasabi, and fresh herbs.
20
Servings
N/A
Calories
11
Ingredients
Ingredients
Salmon fillets
500 (Skin removed, diced into 5mm cubes)
Egg white
1
Fine cornflour
3
Kaffir lime leaves
3 (Shredded)
Ginger
1 (Finely chopped)
Wasabi
1
Flat leaf parsley
3 (Chopped)
Oil
(To shallow fry)
Lime juice
0.25
Soy sauce
0.25
Brown sugar
2
Instructions
1
1. Preparation: Carefully remove any bones from the salmon fillets and dice them into 5mm (1/4 inch) cubes.
2
2. Mix Ingredients: In a large bowl, combine the diced salmon with the egg white, cornflour, shredded kaffir lime leaves, chopped ginger, wasabi, and chopped flat-leaf parsley. Mix the ingredients thoroughly to ensure even distribution.
3
3. Heat Oil: Heat about 1 cm (1/2 inch) of oil in a frying pan over medium heat until it reaches frying temperature.
4
4. Fry Cakes: Carefully spoon approximately 2 tablespoons of the salmon mixture into the hot oil for each cake. Fry the cakes for 35-45 seconds on each side until they achieve a golden brown color.
5
5. Drain and Keep Warm: Once cooked, transfer the salmon cakes to a plate lined with kitchen towels to drain excess oil. Keep them warm in a low-temperature oven while you continue frying the remaining batter.
6
6. Prepare Dipping Sauce: In a small bowl, combine lime juice, soy sauce, and brown sugar until the sugar is fully dissolved.
7
7. Serve: Serve the warm salmon cakes immediately with the prepared lime dipping sauce on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Lime-Infused Salmon Cakes?
These are refreshing salmon cakes featuring kaffir lime, ginger, and wasabi, served with a lime-based dipping sauce.
How many servings does this recipe provide?
This recipe makes approximately 20 servings.
How should the salmon be prepared?
The salmon fillets should have the skin removed, be deboned, and then diced into 5mm (1/4 inch) cubes.
What is the main protein used in this recipe?
The main protein is 500g of salmon fillets.
What gives these cakes their refreshing flavor?
The refreshing flavor comes from kaffir lime leaves, fresh ginger, and lime juice.
Can I make these salmon cakes spicy?
Yes, you can add spicy red chili peppers to the mix if you enjoy a touch of heat.
Are these salmon cakes a healthy option?
Yes, they are described as being lower in cholesterol compared to traditional prawn cakes.
What kind of sauce is served with these cakes?
They are served with an easy-to-make lime dipping sauce.
How do I prepare the lime dipping sauce?
Combine lime juice, soy sauce, and brown sugar in a small bowl until the sugar is fully dissolved.
What ingredients go into the salmon mixture?
The mixture includes diced salmon, egg white, cornflour, kaffir lime leaves, ginger, wasabi, and parsley.
How long should each salmon cake be fried?
Each cake should be fried for 35-45 seconds on each side until golden brown.
What size should the salmon cubes be?
The salmon should be diced into 5mm or 1/4 inch cubes.
Is wasabi included in this recipe?
Yes, the recipe calls for 1 teaspoon of wasabi.
How much cornflour is required?
The recipe requires 3 tablespoons of fine cornflour.
What type of parsley is used?
The recipe specifies 3 tablespoons of chopped flat-leaf parsley.
Can these salmon cakes be used for burgers?
Yes, they can be transformed into a hearty fish burger.
How do I keep the cakes warm while cooking in batches?
Once cooked and drained, keep the cakes warm in a low-temperature oven.
How should the kaffir lime leaves be prepared?
The three kaffir lime leaves should be finely shredded.
How much oil is needed for frying?
Heat about 1 cm (1/2 inch) of oil in a frying pan over medium heat.
Who inspired this recipe?
This recipe was inspired by the vibrant creations of Donna Hay.
What herbs are used in the mixture?
The recipe uses shredded kaffir lime leaves and flat-leaf parsley.
Is ginger used in this dish?
Yes, it includes 1 tablespoon of finely chopped ginger.
Can these cakes be served as appetizers?
Yes, they are perfect for use as a delicious appetizer or light snack.
What is the ratio of lime juice to soy sauce in the dipping sauce?
The sauce uses equal parts (0.25 cup each) of lime juice and soy sauce.
At what heat should the cakes be fried?
They should be fried over medium heat.
What should be done immediately after frying the cakes?
Transfer them to a plate lined with kitchen towels to drain excess oil.
How much brown sugar is in the dipping sauce?
The dipping sauce uses 2 tablespoons of brown sugar.
What is the serving size per cake?
Each cake is made using approximately 2 tablespoons of the salmon mixture.
What is the purpose of the egg white?
The egg white is combined with the salmon and other ingredients to help bind the cakes together.
Are these salmon cakes suitable for lunch?
Yes, they are described as being perfect for a nourishing lunch.