Wasabi Salmon Cakes
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.
- Ready In:
- 1 (14 ounce) can salmon (boneless or skinless)
- 1⁄4 cup low-fat mayonnaise (I like Hellmann's Just 2 Good)
- 1⁄4 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
- 1⁄4 cup finely chopped red bell pepper
- extra breadcrumbs
- cooking spray
- Mush the top ingredients together in a big bowl; Adding extra breadcrumbs till the texture is workable.
- Roll into balls and flatten into patties.
- Press the patties into the extra breadcrumbs.
- Spray tops with Pam, flip and spray bottoms.
- Cook in large skillet over medium-high heat until nice and brown and firm to the touch.
- You can use the same technique with Tuna.
- I like that to have an italian flavor, so I take out the wasabi and soy and add basil and oregano and shredded mozzarella.
- They are great with pasta sauce.
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These are wonderful. I too used fresh salmon because I already had it. This recipe can be tweaked in many ways to keep the flavors interesting. I grilled these. I have to say to the many people that commented about the ingredients not being clear. It states the amount of salmon to use and the wasabi. I assumed powder but the paste would not be much different. An ingredient like wasabi is used to taste.
These were really good and a nice change from standard salmon cakes. I was conservative and used only 1/2 of the wasabi called for as I have 2 small children. There was almost no "heat" so I think I could've made them will the full amount and still had them eat them without hesitation. I did have to increase the breadcrumbs substantially (used fresh, potato rolls processed in the food processor). I would say I had to at least double the amount of breadcrumbs (using a 15 oz can of drained red Alaskan salmon) and they were still very moist, having to use an ice cream scoop to put them in the pan to cook. Even with the addition of the doubled breadcrumbs, the "shaping" was not possible. I made half with the red pepper and half without, each were very good. Cilantro would make an excellent garnish. Served with asian sugar snap peas & steamed rice. Thanks for sharing.