1. To make the salmon cakes, remove any bones from the salmon and chop into 5mm (1/4 inch) dice. 2. Combine the chopped salmon with the egg white, corn flour, lime leaves, ginger, wasabi paste and chopped parsley. 3. (MIX IT WELL) Heat 1 cm (1/2 inch) of oil in frying pan over medium heat, to shallow fry the cakes. 4. Place 2 tablespoons of the mixture into the hot oil and cook for 35-45 SECONDS each side, or till golden brown in colour. 5. Drain on kitchen towels, and keep warm in a low oven till you finish cooking up the batter. 6. To make the lime dipping sauce, combine all the ingredients. 7. Serve the dipping sauce with the warm salmon cakes. ---------------------------------------------------------------------------
Nutrition
Ingredients
