Fresh Salmon and Lime Cakes

Description
A 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".



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

lime dipping sauce

 * 1/4 cup lime juice
 * 1/4 cup soya sauce
 * 2 tablespoons brown sugar

Directions
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. 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. To make the lime dipping sauce, combine all the ingredients. Serve the dipping sauce with the warm salmon cakes.
 * MIX IT WELL