Best Fresh Salmon And Lime Cakes Recipes

FRESH SALMON CAKES WITH LIME, GINGER AND HERBS

Fresh Salmon Cakes With Lime, Ginger and Herbs image

Make and share this Fresh Salmon Cakes With Lime, Ginger and Herbs recipe from Food.com.

Provided by Wendys Kitchen

Categories Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

500 g potatoes
700 g salmon fillets
1 garlic clove, peeled and chopped
2 tablespoons coriander, chopped
3 shallots or 3 green onions, thinly sliced
1 egg, beaten
2 cm piece fresh ginger, grated
1 teaspoon lime rind, grated
salt
2 cups breadcrumbs
3/4 cup flour
1 egg, beaten extra
2 tablespoons milk
olive oil, for shallow frying

Steps:

Boil, Microwave or steam potatoes until tender. Drain and mash until smooth.
Bring 2 cups water to boil in saucepan. Add salmon and simmer uncovered until salmon is cooked and flakes. Drain, Cool and flake salmon.
Combine potato, salmon, garlic, coriander, onion, egg, salt, ginger, lime rind and 1/2 cup breadcrumbs.
Shape mixture into 12 patties.
Flour patties, dip into combined extra egg and milk, and finally dip into breadcrumbs.
Shallow fry in oil until browned on all sides.

Nutrition Facts : Calories 651.5, Fat 12, SaturatedFat 2.6, Cholesterol 197.8, Sodium 561.4, Carbohydrate 81.9, Fiber 5.8, Sugar 4.6, Protein 50.9

FRESH SALMON AND LIME CAKES

Fresh Salmon And Lime Cakes image

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"

Provided by KitchenManiac

Categories Lunch/Snacks

Time 20m

Yield 20 Small Cakes

Number Of Ingredients 11

Ingredients

500 g salmon fillets, skin removed
1 egg white
3 tablespoons fine cornflour
3 kaffir lime leaves, shredded
1 tablespoon finely chopped ginger
1 teaspoon wasabi
3 tablespoons chopped flat leaf parsley
oil, to shallow fry
1/4 cup lime juice
1/4 cup soya sauce
2 tablespoons brown sugar

Steps:

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.
(MIX IT WELL) 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.

Nutrition Facts : Calories 46.1, Fat 1.2, SaturatedFat 0.2, Cholesterol 11.5, Sodium 223.5, Carbohydrate 3, Fiber 0.2, Sugar 1.5, Protein 5.8

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