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Maya Kitchenette

Thai Salmon Cakes and Corn Salad

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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 6
Ingredients Method

Ingredients
  

For the Thai Salmon Cakes
  • 900 g salmon fillet
  • 2 tsp lime zest
  • 2 tbsp grated ginger
  • 2 garlic grated
  • 2 red chillies finely sliced
  • 1/2 cup cilantro chopped
  • 6 kaffir lime leaves shredded
  • 1 tbsp fish sauce
  • 1 egg white
  • 1/2 cup breadcrumbs I used Panko, Japanese breadcrumbs
  • Salt and black pepper to season
For The Chilli Lime Mayonnaise
  • 3/4 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

Method
 

For the Thai Salmon Cakes
  1. Chop the salmon into 2cm pieces.
  2. Place all ingredients in a bowl and mix well.
  3. Shape 1/2 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.