Salmon Cakes With Ginger Sesame Sauce

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By fn chef ellie krieger published in the usa weekend magazine. This recipe relies, pretty much, on pantry ingredients. If i did not have fresh ginger for the sauce, i would mix mayonnaise with thai chili sauce or sriracha.

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Steps

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Remove the crusts from the bread tear into pieces and process in a food processor until you get fine bread crumbs.

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You will have about 3 cups of soft crumbs.

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In a large bowl , flake apart the salmon with a fork.

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Add the eggs and mix well.

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Finely chop 4 of the scallions and add to the bowl.

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Add the water chestnuts , cilantro pepper and the bread crumbs and mix well.

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Shape into 12 patties.

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In a large non-stick skillet , heat 1 1 2 tsp of the oil over medium heat.

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Add 6 patties and cook for 5 minutes on each side.

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Transfer to a plate and cover with foil.

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Repeat with remaining oil and salmon patties.

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Sauce: if you do not have greek-style yogurt , use 1 / 2 cup regular non-fat yogurt but drain it in a coffee filter for 30 minutes.

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Place all ingredients in a small bowl and whisk until smooth.

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Serve the patties with the sauce on the side , and garnished with the remaining chopped scallion.

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Ingredients

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sandwich bread, salmon, eggs, scallions, water chestnut, fresh cilantro, ground black pepper, olive oil, plain fat-free yogurt, mayonnaise, fresh ginger, toasted sesame oil, low sodium soy sauce