Salmon Cakes

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.

Cooking Notes:
Kaffir lime leaves can be found in specialty markets and in Southeast Asian grocery stores.


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