Entertaining

Corn & Lemongrass Salmon Cakes With Chilli & Lime Sauce

Description

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

Prep time:20 mins

Cook time:10 mins

Makes: 12

Ingredients

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

Instructions

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.