Robin Miller's Asian Salmon Cakes
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
4 cakes
- Serves:
- 4
ingredients
- 473.18 ml salmon, coarsely flaked (use leftovers to save time)
- 29.58 ml seasoned dry bread crumbs
- 2 egg whites, lightly beaten (or 1 large egg)
- 14.79 ml fresh cilantro, chopped
- 4.92 ml ground cumin
- 88.74 ml light mayonnaise, divided
- 9.85 ml toasted sesame oil
- 9.85 ml wasabi paste
- 14.79 ml olive oil
directions
- In a medium-sized bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 tbsp of the mayonnaise until combined. Shape mixture into four patties, each about 1 inch thick. Chill patties in fridge while waiting for oil to heat.
- Heat the oil in a large skillet over medium heat. Add the salmon cakes. Cook until golden brown and cooked through, 3-5 mins per side.
- In small bowl, add the seame oil and wasabi paste to remaining 1/4 cup mayonnaise and mix well. Serve the cakes with sesame-wasabi cream spooned over the top (1 tbsp per salmon cake).
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RECIPE SUBMITTED BY
Hi! I'm very blessed with a daughter and 3 sons, all teens who don't hate me lol. I am passionate about my family, and being an Italian family makes us all foodies by nature! I love to cook just about anything that's rustic style, and I eat fairly naturally and vegetarian.