The intensely fragrant double-jointed emerald green leaves of the Kaffir Lime add unrivaled flavour to Asian cuisine.

Ingredients

• 2 tsp toasted coriander seeds
• 1 tsp ground laos (optional)
• 1 tsp salt
• clarified butter or oil to pan-fry
• 1 tsp finely sliced lemon grass (optional)
• 1 tsp toasted cumin seeds
• 1 egg white
• 2 tblsp chopped fresh coriander
• 500 grams boneless fresh salmon
• 250 grams shelled green prawns
• 4 double-jointed kaffir lime leaves
• ¼ cup finely chopped shallots or onion
• 1 tsp minced fresh garlic
• 1 tsp minced fresh ginger
• ½ tsp finely diced fresh chilli or chilli paste

Method

1. Cut the salmon into 3cm pieces and place in a bowl with the prawns.
2. Finely shred the kaffir lime leaves and add to the bowl with the shallots, garlic, ginger, chilli, lemon grass if using, coriander seeds, cumin seeds and laos if using, and toss to mix. Cover and marinate for 15 minutes.
3. Transfer the ingredients to a food processor and add the egg white, salt and coriander. Pulse until the mixture is well chopped but has not become a paste.
4. Mould large tablespoons into about 20 even-size patties.
5. Heat sufficient butter or oil to just cover the base of a non-stick frying pan and cook the patties for about 5-6 minutes, turning once until they are golden and cooked, without being over-cooked.
6. Serve with chilli dipping sauce to which one or two sliced kaffir lime leaves have been added before serving.