My lovely sister Dana just turned me on to these cakes. By substituting flax-egg for the actual egg, Adam can actually have these! I adore salmon and pretty much any kind of seafood cake; these don’t have the mashed potatoes that are traditionally included but I think that could be added if the mood struck, to make them more filling. The recipe is from Bon Appetit.
Makes 15 to 18 small cakes; serves 4 to 6
One 1-pound skinless salmon fillet, any pin bones removed, chopped (into 1/4-inch dice
1 large egg white, lightly beaten
3 tablespoons rice flour
2 kaffir lime leaves, chopped, or 6 thin strips (lime zest, chopped
1 tablespoon minced fresh ginger
1 teaspoon wasabi paste
3 tablespoons chopped chervil or flat-leaf parsley
1/4 cup fresh lime juice (from about 2 limes)
1/4 cup soy sauce
2 tablespoons brown sugar
Oil for frying (something neutral, like corn, (canola, or vegetable)
1. Combine the salmon, egg white, rice flour, lime leaves, ginger, wasabi paste, and chopped chervil in a medium bowl.
2. Combine the lime juice, soy sauce, and brown sugar in a small bowl and mix well.
3. Heat the oven to 200°F. Heat 1/2 inch of oil in a large skillet over medium heat. For each cake, place 2 tablespoons of the salmon mixture into the hot oil, and cook for 35 to 45 seconds on each side, or until lightly golden; do not overcook. Drain on paper towels, and keep warm in the oven while you cook the remaining salmon. Serve with the lime juice dipping sauce.
Kaffir lime leaves can be found in specialty markets and in Southeast Asian grocery stores.