SALMON AND WASABI CAKES WITH LIME SOY DIPPING SAUCE
(makes 30 cocktail serves)
The mixture for the Salmon and Wasabi Cakes can be made one day in advance if kept covered and refrigerated. Salmon and Wasabi Cakes are best cooked just before serving otherwise they tend to dry out.
450g fresh salmon (skin & bones removed and cut into 5mm dice)
30ml (1) egg white
21g (3 tbsp) fine rice flour
2 kaffir lime leaves (ribs removed and finely shredded)
10g (2cm piece) root ginger (peeled & grated)
7g (1 + 1/2 tsp) wasabi paste
1/4 cup finely chopped Italian parsley
2 tbsp finely chopped coriander plus extra to garnish
15ml (1 tbsp) soy sauce
flaky sea salt and freshly ground pepper
peanut oil for frying
125ml Lime Soy Dipping Sauce
- Place salmon, egg white, rice flour, lime leaves, ginger, wasabi, Italian parsley, coriander, soy sauce, with salt and pepper to taste, into a bowl and mix together. Cover and refrigerate till required.
- When ready to serve heat 1/2 cm peanut oil in a frying pan over a medium heat. To form Cakes: Using a teaspoon, place small piles of mixture into frying pan and cook for 35-45 seconds each side, or till lightly golden. Drain on paper towels and keep warm while you cooking remaining mixture.
- Serve garnished with coriander and accompanied by a bowl of Lime Soy Dipping Sauce.