Spicy Thai Salmon Cakes

I make these up and freeze to use the last bits off the wonderful wild salmon we have on the West Coast. After steaking and filleting, I will steam the carcasses to get all the remaining morsels. Yes, you can just use purchased salmon as well. Note that the wild king/coho salmon on the West Coast have much more taste than farmed salmon though.

• Ready In: 40 mins
• Serves: 4-6
• Yields: 10-12 cakes

Ingredients

• 2  shallots, thinly sliced
• 1 -2  teaspoon dried red pepper flakes (optional)
• 2  kaffir lime leaves, thinly sliced (or lime zest)
• 1 1⁄2 teaspoons Thai red curry paste (plastic tubs in oriental food sections)
• 1  egg
• 1⁄2 teaspoon salt
• 1  teaspoon sugar
• 2  tablespoons mayonnaise
• 1  teaspoon cornstarch
• 1⁄4 lb raw shrimp, minced
• 1  lb  boneless salmon, steamed 15 minutes and flaked
• 1  tablespoon fresh cilantro, chopped

Directions

1. Combine everything but salmon in food processor and process until smooth.
2. Mix in salmon and cilantro.
3. Shape into patties about 3 inch diameter and 1/2 inch thick (wet hands help).
4. Dust patties with cornstarch on both sides.
5. If freezing,,, freeze on sheets, then vacuum pack, and store in freezer.
6. To cook, defrost if frozen. Skillet fry in about 1/3 inch of moderately hot oil until each side is just done and golden brown (2-3 minutes each side). Drain on paper towels.
7. Quite nice served with Thai Sweet Chili Sauce on top (also posted to recipezaar).