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Ingredients:

• 2 shallots thinly sliced
• 1 to 2 teaspoons dried red chili flakes (optional)
• 2 Kaffir lime leaves, sliced into thin slivers
• 1 ½  teaspoons red curry paste
• 1 egg
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons mayonnaise
• 1 teaspoon cornstarch
• ¼  pound raw shrimp, shelled, deveined, rinsed, patted dry, and finely minced
• 1 pound boneless, skinless salmon fillet, steamed 15 minutes, patted dry, and flaked with a fork
• 1 tablespoon finely chopped fresh cilantro
• Cornstarch for dusting
• Oil for pan-frying

Accompaniments

• Sweet Thai chili sauce
• 3 cups mixed baby greens

Directions:
Blend the shallots, chili flakes, lime leaves, curry paste, egg, salt, sugar, mayonnaise, cornstarch, and shrimp in a food processor until just smooth. (Alternatively, mix ingredients by hand.) Transfer to a mixing bowl and fold in the salmon and cilantro. Using wet hands, shape into patties about 3 inches in diameter and ½  inch thick. Dust with cornstarch on both sides and set aside.
Fill a nonstick pan with about 1/3 inch oil and heat until moderately hot. Gently place the patties into the oil and pan-fry each side until just done and golden brown, about 2 to 3 minutes. Remove patties from pan and drain on paper towels. To serve, place baby greens on a plate and top with salmon cakes. Drizzle sweet Thai chili sauce on top.