Salmon Cakes With Ginger/Sesame Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Adapted from Ellie Krieger's recipe-delicious salmon cakes, much like crab cakes, with a bit of oriental flare. Ingredients:
3 cups fresh breadcrumbs (divided, 2 cups and 1 cup each) |
15 ounces of ready to eat canned salmon |
1/2 cup liquid egg substitute (egg beaters) |
3 scallions |
1/2 cup drained and finely chopped water chestnut |
1/4 cup finely chopped fresh cilantro leaves |
1/2 teaspoon fresh ground pepper |
1/4 cup olive oil |
1/2 cup reduced-fat sour cream |
2 tablespoons light mayonnaise |
2 tablespoons freshly grated gingerroot |
1 teaspoon sesame oil |
1 teaspoon soy sauce |
Directions:
1. Make the ginger/sesame sauce first.
2. In small bowl, add all ingredients for sauce and mix well. Set aside.
3. Make the salmon cakes.
4. In large bowl, break apart salmon with fork.
5. Add the egg substitute and mix well. Finely chop 3 scallions (whites and greens) Reserve some for garnish, and add rest to bowl.
6. Add the water chestnuts, cilantro, pepper and 2 cups of bread crumbs. If mixture seems too thick, add a bit of milk to loosen. Mix well. Shape into 12 patties.
7. In large nonstick skillet, heat olive oil over medium heat. Coat formed patties with the remaining 1 cup bread crumbs and place into hot oil. Sauté for 5 minutes each side, until golden brown.
8. Serve warm with ginger/sesame sauce and garnish with reserved chopped scallion.
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