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Crispy Thai salmon cakes with chilli lime mayonnaise from The New Easy (page 62) by Donna Hay

  • salmon fillets
  • coriander leaves
  • fish sauce
  • fresh ginger
  • kaffir lime leaves
  • limes
  • panko breadcrumbs
  • red chillies
  • desiccated coconut
  • egg whites
  • whole egg mayonnaise

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Notes about this recipe

  • saarwouters on October 02, 2017

    These were great! Recipe is for 4, but we halved the ingredients, which still made 8 cakes. Perfect for 2 persons. Flavour was very fresh and rich! The lime chili mayonnaise went perfectly with the cakes and gave them a nice kick. We didn't cut the salmon in 2cm pieces by hand. Instead we put the salmon in the food processor, to make the texture a bit more like ground beef, so the cakes stick together better. Also, I added a bit of salt to the cakes. Couldn't find kaffir leaves in our small Dutch town, but we didn't miss them. Although they probably make it taste even more 'Thai'. Will definitily make these again!

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