Thai Salmon Cakes and Corn Salad
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 6
- 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
- ¾ cup mayonnaise
- 2 red chillies, chopped
- Juice of 2 limes
- 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
- Chop the salmon into 2cm pieces.
- Place all ingredients in a bowl and mix well.
- Shape ½ cups of the mixture into patties.
- Place 2 tbsp of oil in a nonstick frying pan and pan fry for a couple of minutes on each side or till golden.
- Alternatively, you can cook them under a hot grill. Do give the salmon cakes a good brush of olive oil before grilling.
- Place all the ingredients in a bowl.
- Mix well and set aside.
- 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/
3.5.3208