Prep 10 mins
Cook 10 mins
Adapted from Ellie Krieger's recipe--delicious salmon cakes, much like crab cakes, with a bit of oriental flare.
- 3 cups fresh breadcrumbs (divided, 2 cups and 1 cup each)
- 15 ounces of ready to eat canned salmon
- 1⁄2 cup liquid egg substitute (egg beaters)
- 3 scallions
- 1⁄2 cup drained and finely chopped water chestnut
- 1⁄4 cup finely chopped fresh cilantro leaves
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 cup olive oil
for ginger or sesame sauce
- 1⁄2 cup reduced-fat sour cream
- 2 tablespoons light mayonnaise
- 2 tablespoons freshly grated gingerroot
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- Make the ginger/sesame sauce first.
- In small bowl, add all ingredients for sauce and mix well. Set aside.
- Make the salmon cakes.
- In large bowl, break apart salmon with fork.
- Add the egg substitute and mix well. Finely chop 3 scallions (whites and greens) Reserve some for garnish, and add rest to bowl.
- Add the water chestnuts, cilantro, pepper and 2 cups of bread crumbs. If mixture seems too thick, add a bit of milk to loosen. Mix well. Shape into 12 patties.
- In large nonstick skillet, heat olive oil over medium heat. Coat formed patties with the remaining 1 cup bread crumbs and place into hot oil. Sauté for 5 minutes each side, until golden brown.
- Serve warm with ginger/sesame sauce and garnish with reserved chopped scallion.