Wasabi Salmon Cakes

its_me_susan's Note:

These are amazing. My husband couldn't believe I made them the first time we ate these. These are truly restaurant quality and so easy too! This recipe was given to me by an online friend.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Yield: 6 patties

• 1 can salmon (boneless/skinless)
• ¼ cup low-fat mayonnaise (I like Hellmann's Just 2 Good)
• ¼ cup plain breadcrumbs
• 1 egg , beaten
• 2 tablespoons wasabi (!!)
• 1 teaspoon tamari or 1 teaspoon soy sauce
• 1 tablespoon rice vinegar or 1 tablespoon lemon juice
• ¼ cup finely chopped red bell pepper
• extra breadcrumbs
• cooking spray

Directions:

1. Mush the top ingredients together in a big bowl; Adding extra breadcrumbs till the texture is workable.
2. Roll into balls and flatten into patties.
3. Press the patties into the extra breadcrumbs.
4. Spray tops with Pam, flip and spray bottoms.
5. Cook in large skillet over medium-high heat until nice and brown and firm to the touch.
6. You can use the same technique with Tuna.
7. I like that to have an italian flavor, so I take out the wasabi and soy and add basil and oregano and shredded mozzarella.
8. They are great with pasta sauce.

Reviews

[JackieOhNo!]

These are pretty tasty salmon cakes; however, I'm not sure if they would have been even better had the directions been clearer. I doubled the recipe, using two 5-oz. well-drained cans of boneless, skinless salmon, which size was never indicated. I used wasabi paste in a tube (wasn't sure if I was supposed to use this or wasabi powder). I used rice vinegar and tamari. The mixture ended up being very wet, so I had to add some more breadcrumbs (for a total of about 3/4 cup). The mixture was still not so workable, but I didn't want to add more breadcrumbs, since they would be coated in them as well. I originally used too much of the mixture to roll into balls and eventually realized I needed to use a smaller amount and just gently flatten it. I pressed the patties into some panko, which gave them a nice crunch, and ended up using safflower oil to fry them in, as they were getting too dry. I think these would benefit greatly from some type of condiment or sauce to serve them with. The flavor was very tasty and the wasabi was present, but not overwhelming. I would definitely like to play with this recipe again. Thanks for sharing!

[kellymbrown]

DH voted these "the best salmon cakes ever". We used only 1 tbsp of wasabi b/c my son is not too fond, but even he gobbled these up. UPDATE: Tried these again, but didn't have any wasabi so I used a wasabi-flavored mayo. Also forgot the rice vinegar, but they still turned out fantastic. Thanks so much for this recipe! It will be a regular rotation.

[Halcyon Eve]

Wow! These were very good--much better even than we thought they'd be. For maximum heat, make your own paste from powdered wasabi (not the toothpaste-tube kind of wasabi paste, which is very, very mild), and let it sit, covered, for at least 1 minute before using it. These were so zippy, my son wouldn't eat them; I'll have to tone them down if I want him to eat them in future. I served them with Recipe #179186 for a sauce, and Japanese Vinegared Cucumbers and steamed short-grain rice on the side. Thanks so much for posting, Susan!