Although I prefer to use fresh salmon for this Donna Hay recipe,
sometimes, I do utilize the pantry tin of good quality red salmon so it can be
turned into an almost instant meal. The tinned salmon will however result in a still flavoursome, but less chunky texture than that achieved using the diced fresh salmon fillets.
(Another option is to cook small balls using this recipe and serve as nibbles if you prefer).
I am
lucky enough (thank you Wilbur) to have herbs including lemongrass, coriander,
chilli and a kaffir lime tree plus a lime tree in the backyard – so handy
because the addition of a couple of kaffir lime leaves takes these fish cakes
to a delicious level. Whatever herbs you
can grow, even in a pot, will boost your cooking flavours and make you feel like
the garden goddess Mama Marmalade!
Preparation and cooking: 15 - 20 minutes
Serves - 3 - 4 this will depend on what side dishes are being served as well
Ingredients
2 x 180 gram salmon fillets – 1cm diced OR 1
x 400 gram tin Red Salmon drained
1 tablespoon Rice Flour
1 egg-white (refrigerate the
yolk for another recipe)
Zest of 1 lime – finely grated (then,
lime can be quartered for serving later)
1 stalk lemongrass – very finely chopped. Remove the outer coarse leaves first
3 Kaffir Lime leaves – remove the tough central vein then very very
finely shred leaves
1 long red chilli – finely sliced OR shake of dried chilli flakes
Sea salt and pepper – to taste
Rice Bran oil – enough to coat pan
¼ cup greek yoghurt - make sure it is not watery. Drain off, if necessary.
2 tablespoons good mayonnaise
1 teaspoon wasabi - if not
available, leave out or add an extra ½ teaspoon of lime juice
1 teaspoon lime juice (from the
lime used for zesting)
A shake of white pepper if not using wasabi
Finely chopped herb leaves of your choice - mint, coriander or a little parsley
OPTIONS for serving: snow peas, coriander
leaves or mint leaves
Method
In a small bowl: mix the yoghurt, mayonnaise, lime juice and wasabi. Set
aside.
Using a large bowl, mix together the salmon, rice flour, eggwhite, lime
zest, lemongrass, kaffir lime leaves, chilli, salt and pepper.
Shape into 8 patties using just-damp hands.
Warm pan to a moderate heat and add the oil.
Add the patties and Cook for approx. 3 minutes per side until golden brown..
Drain on absorbent kitchen paper.
Serve with the lime mayonnaise
plus
your choice of green salad, tomato
pieces etc. Shredded snow pea slivers give a nice crunch if sprinkled over.
Scatter over some coriander or mint leaves.
Enjoy! Colleen