For the Thai Salmon Cakes
- 900g salmon fillet
- 2 tsp lime zest
- 2 tbsp grated ginger
- 2 garlic, grated
- 2 red chillies, finely sliced
- 1/2 cup cilantro, chopped
- 6 kaffir lime leaves, shredded
- 1 tbsp fish sauce
- 1 egg white
- 1/2 cup breadcrumbs (I used Panko, Japanese breadcrumbs)
- Salt and black pepper to season
For The Chilli Lime Mayonnaise
- 3/4 cup mayonnaise
- 2 red chillies, chopped
- Juice of 2 limes
For The Corn Salad
- 2 canned whole kernel corn, rinsed and drained
- 4 tbsp balsamic vinegar
- 2 tbsp honey
- 2 tbsp olive oil
- 4 tbsp feta cheese or shaved parmesan
- 4 tbsp dried cranberries
- Salt and pepper to taste
For the Thai Salmon Cakes
- Chop the salmon into 2cm pieces.
- Place all ingredients in a bowl and mix well.
- Shape 1/2 cups of the mixture into patties.
- Place 2 tbsp of oil in a nonstick frying pan and pan fry for a couple of minutes on each side or till golden.
- Alternatively, you can cook them under a hot grill. Do give the salmon cakes a good brush of olive oil before grilling.
For The Chilli Lime Mayonnaise
- Place all the ingredients in a bowl.
- Mix well and set aside.
For The Corn Salad
- In a bowl, add all the ingredients and give it a good toss.
