Fresh Salmon and Lime Cakes

Here's a delicious fish cake recipe - each small cake is only 1 point, because no oil is involved. (If you want, you can try frying them in oil, but the point value will increase.)

You can also make these cakes bigger, and eat them as burgers.

I personally don't like to eat spicy, but if you want to add some heat to these cakes, chop up some hot red chili peppers and add them to the salmon mixture.

Weight Watchers Fresh Salmon and Lime Cakes recipe
Makes 20 small cakes

Ingredients
500 g salmon fillets, skin removed
3 tablespoons fine cornflour
1 egg white
1 tablespoon finely chopped ginger
3 kaffir lime leaves, shredded
3 tablespoons chopped flat leaf parsley
1 teaspoon wasabi

For the lime dipping sauce
1/4 cup lime juice
1/4 cup soy sauce
2 tablespoons brown sugar

Preparation
1. To make the salmon cakes, remove any bones from the salmon and chop into 1/4 inch (5mm) dices.
2. Combine the chopped salmon with the egg white, corn flour, lime leaves, ginger, chopped parsley and wasabi paste; mix well.
3. Grill the cakes (or fry them in oil) on each side, until they turn golden brown.5. Drain the cakes on kitchen towels, and keep warm in a low oven until you finish cooking up the batter.
4. To make the lime dipping sauce, combine the lime juice, soy sauce and brown sugar.
5. Serve the dipping sauce with the warm salmon cakes.

WW POINTS for one cake: 1
Nutritional information for one cake: 44 calories, 0.9g fat, 0.1g fiber