Fresh Salmon And Lime Cakes

Total Time
Prep 10 mins
Cook 10 mins

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"

Ingredients Nutrition


  1. To make the salmon cakes, remove any bones from the salmon and chop into 5mm (1/4 inch) dice.
  2. Combine the chopped salmon with the egg white, corn flour, lime leaves, ginger, wasabi paste and chopped parsley.
  3. (MIX IT WELL) Heat 1 cm (1/2 inch) of oil in frying pan over medium heat, to shallow fry the cakes.
  4. Place 2 tablespoons of the mixture into the hot oil and cook for 35-45 SECONDS each side, or till golden brown in colour.
  5. Drain on kitchen towels, and keep warm in a low oven till you finish cooking up the batter.
  6. To make the lime dipping sauce, combine all the ingredients.
  7. Serve the dipping sauce with the warm salmon cakes.


Most Helpful

Yummy is the word. I made these burger sized, and got 5, even though I was a bit skimpy with the salmon. I did use a whole egg as I never know what to do with an orphan egg part. The kaffir lime adds a lovely fragrant, floral quality to the patties. I used wasabi from a tube, and that was a mistake as it practically disappeared in the cooking. I served a little on the side and it went wonderfully well with the kaffir lime and ginger flavours. As patties, they took 3 or 4 minutes to cook on each side. These would be excellent with pickled ginger.

Jenny Sanders July 29, 2004

These are totally delicious! I loved the ginger and lime flavours. I used canned salmon and lime zest as I didn't have the kaffir leaves.I made them a bit bigger and cooked in a non-stick pan with just a spray of oil. I served on top of a mound of mixed vegetables and poured the dressing over the top. It turned out fantastic. Thanks!

dale! June 02, 2003

Pure YUMMY. I served this with a simple bok choy salad with a lime vinaigrette. This is a keeper!! I cut the brown sugar in half, in the sauce, and slightly increased the wasabi.

Abi Fae February 10, 2009

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