Thursday, September 17, 2009

Donna Hay's Lime & Lemongrass Salmon Cakes

This is a really simple dish to create but a really impressive one to serve. Just make sure to check that all the bones from your salmon fillet are removed. You wouldn't want to choke on them or spit them out whilst you're eating this dish. Now that certainly would not be impressive!

Recipe adapted from Donna Hay No Time to Cook, page 78

Serves 2


¼ cup whole-egg mayonnaise
1 teaspoons wasabi
½ teaspoon lime juice
2 x180g salmon fillets, cut into 1 cm cubes
2 tablespoons rice flour
1 egg white
1 teaspoon finely grated lime rind
1 stalk lemon-grass, finely chopped
3 kaffir lime leaves, shredded
1 long red chilli, seeded and chopped
sea salt and cracked black pepper
vegetable oil, for shallow frying
lime wedges and salad greens, to serve

  1. Place mayonnaise, wasabi and lime juice in a small bowl and stir to combine. Set aside.
  2. Place salmon, rice flour, egg white, lime rind, lemongrass, lime leaves, chilli, salt and pepper in a bowl and mix to combine. Shape mixture into 4 patties.
  3. Heat a frying pan over medium heat. Add oil to the pan, add patties and cook for 4 minutes each side or until cooked through.
  4. Serve with lime wedges, salad greens and the lime and wasabi mayonnaise.

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