By FN chef Ellie Krieger published in the USA Weekend magazine. This recipe relies, pretty much, on pantry ingredients. If I did not have fresh ginger for the sauce, I would mix mayonnaise with Thai chili sauce or sriracha.
Remove the crusts from the bread tear into pieces and process in a food processor until you get fine bread crumbs. (I just put in a bowl and processed with my hand blender, worked just fine). You will have about 3 cups of soft crumbs.
In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well.
Finely chop 4 of the scallions (white and green parts) and add to the bowl.
Add the water chestnuts, cilantro pepper and the bread crumbs and mix well.
Shape into 12 patties.
In a large non-stick skillet, heat 1 1 2 tsp of the oil over medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer to a plate and cover with foil.
Repeat with remaining oil and salmon patties.
Sauce: if you do not have Greek-style yogurt, use 1/2 cup regular non-fat yogurt but drain it in a coffee filter for 30 minutes.
Place all ingredients in a small bowl and whisk until smooth.
Serve the patties with the sauce on the side, and garnished with the remaining chopped scallion.