Spicy Thai Salmon Cakes

• 2 shallots, thinly sliced
• 1 -2 teaspoon dried red pepper flakes (optional)
• 2 kaffir lime leaves, thinly sliced (or lime zest)
• 1 1/2 teaspoons Thai red curry paste (plastic tubs in oriental food sections)
• 1 egg
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons mayonnaise
• 1 teaspoon cornstarch
• 1/4 lb raw shrimp, minced
• 1 lb boneless salmon, steamed 15 minutes and flaked
• 1 tablespoon fresh cilantro, chopped

1. Combine everything but salmon in food processor and process until smooth.
2. Mix in salmon and cilantro.
3. Shape into patties about 3 inch diameter and 1/2 inch thick (wet hands help).
4. Dust patties with cornstarch on both sides.
5. If freezing,,, freeze on sheets, then vacuum pack, and store in freezer.
6. To cook, defrost if frozen. Skillet fry in about 1/3 inch of moderately hot oil until each side is just done and golden brown (2-3 minutes each side). Drain on paper towels.
7. Quite nice served with Thai Sweet Chili Sauce on top (also posted to recipezaar).

shallots, red pepper, lime, red curry, egg, salt, sugar, mayonnaise, cornstarch, shrimp, salmon, fresh cilantro

Taken from www.food.com/recipe/spicy-thai-salmon-cakes-123799 (may not work)