SALMON CAKES WITH CREAMY GINGER-SESAME SAUCE
Steps:
- Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties.
- In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.
- Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.
- If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
- Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.
Nutrition Facts : Calories 414 calorie, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 135 milligrams, Sodium 741 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 40 grams, Sugar 3 grams
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Aaliana Simon
[email protected]These salmon cakes were absolutely perfect. I'll be adding this recipe to my regular rotation.
Yadira Cambron
[email protected]I'm allergic to sesame seeds. Can I substitute something else in the sauce?
paul muraguri
[email protected]These salmon cakes were a bit too salty for my taste. I think I'll use less salt next time.
SG JUNIOR
[email protected]I'm not sure what I did wrong, but my salmon cakes turned out dry and overcooked. I'll have to try this recipe again.
Brian Seakwa
[email protected]These salmon cakes were a great way to use up leftover salmon. They were quick and easy to make, and they tasted delicious.
rosah wambu
[email protected]I loved the crispy exterior and the tender, flavorful interior of these salmon cakes.
DK Younos
[email protected]These salmon cakes were a bit bland for my taste. I think I'll add some more seasoning next time.
dev saran
[email protected]I'm so glad I tried this recipe. These salmon cakes were so easy to make and they tasted incredible.
Osas Loveth
[email protected]These salmon cakes were amazing! I will definitely be making them again and again.
Ramdulari Kumari Chaudhary
[email protected]Overall, I thought these salmon cakes were pretty good. I would definitely make them again.
Eterei Onesemo
[email protected]These salmon cakes were delicious, but they were a little too spicy for my taste. I'll use less ginger next time.
Timi Kyle
[email protected]I had trouble getting the salmon cakes to stay together. Maybe I didn't mix the ingredients well enough.
Jorge Lopez
[email protected]These salmon cakes were a little too fishy for me. I think I'll try a different recipe next time.
Dan Kabubi
[email protected]I'm not a huge fan of salmon, but I really enjoyed these salmon cakes. The sauce is amazing!
Tayen Mildred
[email protected]These salmon cakes are perfect for a light lunch or dinner. They're also great for meal prep.
Ahmed Jellebashir
[email protected]I love that these salmon cakes are made with simple, everyday ingredients. They're also very affordable to make.
raaar Al jzaze
[email protected]The creamy ginger-sesame sauce is what really makes these salmon cakes special. It's so flavorful and addictive.
Slim Boy
[email protected]I've made these salmon cakes several times now and they always turn out great. They're a quick and easy weeknight meal that my whole family loves.
Kenneth Onyeka
[email protected]These salmon cakes were a hit with my family! The creamy ginger-sesame sauce was the perfect complement to the flavorful salmon cakes.