Fresh Salmon And Lime Cakes

• 500 g salmon fillets, skin removed
• 1 egg white
• 3 tablespoons fine cornflour
• 3 kaffir lime leaves, shredded
• 1 tablespoon finely chopped ginger
• 1 teaspoon wasabi
• 3 tablespoons chopped flat leaf parsley
• oil, to shallow fry
• LIME DIPPING SAUCE
• 1/4 cup lime juice
• 1/4 cup soya sauce
• 2 tablespoons brown sugar

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.

egg, cornflour, lime, ginger, wasabi, flat leaf parsley, oil, lime juice, soya sauce, brown sugar

Taken from www.food.com/recipe/fresh-salmon-and-lime-cakes-62967 (may not work)