Salmon Cakes With Creamy Ginger Sesame Sauce Recipes
SALMON CAKES WITH GINGER-SESAME SAUCE
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.
Provided by duonyte
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 340.8, Fat 13.4, SaturatedFat 2.5, Cholesterol 128.8, Sodium 337.8, Carbohydrate 19, Fiber 1.3, Sugar 3.5, Protein 34.5
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