What you need - Ingredients list

Corn & Lemongrass Salmon Cakes With Chilli & Lime Sauce
0:20 prep
0:10 cook
Corn & Lemongrass Salmon Cakes With Chilli & Lime Sauce

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

0:20 prep
0:10 cook


  • 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
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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 zest and juice. Serve salmon cakes with dipping sauce, lime wedges and cucumber sticks.

Tip Ice cream scoops are perfect for making even sized patties.