Recipe adapted from Donna Hay No Time to Cook, page 78
Serves 2
Ingredients
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
Method
- Place mayonnaise, wasabi and lime juice in a small bowl and stir to combine. Set aside.
- 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.
- 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.
- Serve with lime wedges, salad greens and the lime and wasabi mayonnaise.
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