Thai Salmon Cakes and Corn Salad
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Serves: 6
 
Ingredients
For the Thai Salmon Cakes
  • 900g salmon fillet
  • 2 tsp lime zest
  • 2 tbsp grated ginger
  • 2 garlic, grated
  • 2 red chillies, finely sliced
  • ½ cup cilantro, chopped
  • 6 kaffir lime leaves, shredded
  • 1 tbsp fish sauce
  • 1 egg white
  • ½ cup breadcrumbs (I used Panko, Japanese breadcrumbs)
  • Salt and black pepper to season
For The Chilli Lime Mayonnaise
  • ¾ cup mayonnaise
  • 2 red chillies, chopped
  • Juice of 2 limes
For The Corn Salad
  • 2 canned whole kernel corn, rinsed and drained
  • 4 tbsp balsamic vinegar
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 4 tbsp feta cheese or shaved parmesan
  • 4 tbsp dried cranberries
  • Salt and pepper to taste
Instructions
For the Thai Salmon Cakes
  1. Chop the salmon into 2cm pieces.
  2. Place all ingredients in a bowl and mix well.
  3. Shape ½ cups of the mixture into patties.
  4. Place 2 tbsp of oil in a nonstick frying pan and pan fry for a couple of minutes on each side or till golden.
  5. Alternatively, you can cook them under a hot grill. Do give the salmon cakes a good brush of olive oil before grilling.
For The Chilli Lime Mayonnaise
  1. Place all the ingredients in a bowl.
  2. Mix well and set aside.
For The Corn Salad
  1. In a bowl, add all the ingredients and give it a good toss.
Recipe by Maya Kitchenette at https://mayakitchenette.com/thai-salmon-cakes-and-corn-salad/