Fresh Salmon And Lime Cakes - cooking recipe

Ingredients

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

Preparation

To make the salmon cakes, remove any bones from the salmon and chop into 5mm (1/4 inch) dice.
Combine the chopped salmon with the egg white, corn flour, lime leaves, ginger, wasabi paste and chopped parsley.
(MIX IT WELL) Heat 1 cm (1/2 inch) of oil in frying pan over medium heat, to shallow fry the cakes.
Place 2 tablespoons of the mixture into the hot oil and cook for 35-45 SECONDS each side, or till golden brown in colour.
Drain on kitchen towels, and keep warm in a low oven till you finish cooking up the batter.
To make the lime dipping sauce, combine all the ingredients.
Serve the dipping sauce with the warm salmon cakes.