Prep 30 mins
Cook 20 mins
I found this recipe in the Sunday Paper and tried it tonight. My husband rated it a five star. Nice texture, very good flavour and wonderful sauce. I used pink salmon (more economical) I did cut it in half for just the two of us.
- 6 slices whole wheat bread
- 2 (15 ounce) cans salmon, drained and picked over for skin and bones
- 2 large eggs, lightly beaten
- 5 scallions (white and green parts)
- 1⁄2 cup canned water chestnut, drained and finely chopped
- 1⁄4 cup finely chopped fresh cilantro
- 1⁄2 teaspoon fresh ground black pepper
- 3 teaspoons olive oil
- 1⁄2 cup plain nonfat yogurt or 6 tablespoons plain greek-style nonfat yogurt
- 2 tablespoons peeled and grated fresh ginger
- 1 teaspoon sesame oil
- 1 teaspoon low sodium soy sauce
- Remove the crusts from the bread, tear into pieces and process in a food processor until you get fine bread crumbs. In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper and bread crumbs and mix well. Shape the mixture into 12 patties.
- In a large non-stick skillet, heat 1 1/2 tsps. of the oil over medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with aluminum foil. Add the remaining 1 1/2 tsps. oil to the pan and cook the rest of the cakes. Serve the cakes with sauce on the side, garnished with scallion.