Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Leaf | not in our table | 0 |
| Wasabi | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 500 g salmon fillets, skin removed
- 1 egg white
- 3 tablespoons fine cornflour
- 3 kaffir lime leaf, shredded
- 1 tablespoon finely chopped ginger
- 1 teaspoon wasabi
- 3 tablespoons chopped flat leaf parsley
- oil, to shallow fry
- ==
Directions
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.