These speedy scallion-ginger salmon cakes are perfect for busy weeknights.
Salmon is flavored with refreshing ginger and scallions, while water chestnuts add a crisp bite.
The sesame-ginger sauce is creamy and cooling.
Photo: Photography / Fred Hardy, Styling / Ruth Blackburn
you could cook salmon fillets for these easy salmon cakes or use canned salmon to keep it simple.
Cover and refrigerate until ready to use.
Add egg, soy sauce and mustard; stir to combine.
Add breadcrumbs, scallions, water chestnuts, ginger and pepper; stir until well combined.
Divide the mixture into 8 portions; shape into patties about 2 1/2 inches wide and 1/2-inch thick.
Heat 1 teaspoon oil in a large nonstick skillet over medium-low heat.
Repeat with the remaining 1 teaspoon oil and 4 patties.
Serve with Creamy Sesame-Ginger Sauce and lime wedges, if desired.
To make ahead:
Cover and refrigerate sauce (Step 1) for up to 2 days.
Tip:
To make your own fresh breadcrumbs, trim crusts from whole-wheat bread.
Tear the bread into pieces and pulse in a food processor until coarse crumbs form.
One slice makes about 1/2 cup fresh breadcrumbs.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
