Salmon Fish cakes with Lemongrass and Lime

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

Dressing:

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.

 PS  Hopefully your chillis grow a little larger than mine! Still tasty though!

                                 Enjoy!  Colleen