Asian Salmon Cakes

This is a great way to use up leftover salmon, and makes a wonderful sandwich , or serve them over salad greens

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 1  lb  poached salmon, chilled and flaked
• 2  cups panko breadcrumbs
• 1⁄3 cup scallion, chopped
• 1⁄4 cup cilantro, minced
• 4  eggs
• 3  tablespoons fresh lime juice
• 3  tablespoons soy sauce
• 2  tablespoons rice vinegar
• 2  tablespoons  minced ginger
• 1  jalapeno, seeded and diced
• 1  tablespoon sugar
• 1  teaspoon salt
• 1  cup panko breadcrumbs
• 1⁄4 cup sesame seeds
•  oil (for frying)

Directions

1. Mix the first 4 ingredients in a large bowl.
2. Whisk together the next 8 ingredients and add to the salmon mixture.
3. Add sesame seeds to 1 c panko.
4. Form into cakes and coat with panko sesame mixture. Place on baking sheet and chill for 1 hour.
5. Fry for 7 minutes until first side is browned, flip over and fry for 5 minutes more.