Corn & Lemongrass Salmon Cakes With Chilli & Lime Sauce


Delicious Thai style salmon cakes, great for entertaining or a mid-week meal.

Prep time:20 mins

Cook time:10 mins

Makes: 12


  • 822g can Edgell Tiny Taters, drained
  • 210g can John West Pink Salmon, drained, bones removed and flaked
  • 125g can Edgell Super Sweet Corn Kernels, drained
  • 1 tablespoon finely chopped lemongrass
  • ¼ cup chopped fresh coriander, plus extra leaves, for garnish
  • 1 egg, lightly beaten, plus 2 extra eggs, lightly beaten in a separate bowl
  • ½ cup flour
  • 1 cup panko breadcrumbs
  • 1 tablespoon sesame seeds
  • Oil, for frying
  • ¼ cup sweet chilli sauce
  • Zest and juice of 1 lime
  • Limes wedges and cucumber sticks, for serving


Step 1

Place Edgell Tiny Taters in a bowl and lightly mash. Add John West Salmon, Edgell Corn Kernels, lemongrass, coriander and 1 egg. Season to taste and mix well. Shape into 12 patties.

Step 2

Lightly coat in flour, dip in extra egg and coat in combined breadcrumbs and sesame seeds. Cover and refrigerate until required.

Step 3

Heat oil in a medium non stick frypan and cook salmon cakes for 2-3 minutes on each side or until golden brown. Combine sweet chilli sauce and lime juice. Serve salmon cakes with dipping sauce, lime wedges and cucumber sticks.

Tasty Tip!

Ice cream scoops are perfect for making even sized patties.

Corn  Lemongrass Salmon Cakes With Chilli  Lime Sauce
Average user rating:
  • 5

Featured in this recipe

  • Tiny Taters 822g

    Tiny Taters 822g

  • Pink Salmon 210g

    Pink Salmon 210g

  • Super Sweet Corn Kernels 125g

    Super Sweet Corn Kernels 125g

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