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. Per serving: Calories: 414; Total Fat: 19 grams; Saturated Fat: 4 grams; Protein: 40 grams; Total carbohydrates: 17 grams; Sugar: 3 grams Fiber: 3 grams; Cholesterol: 135 milligrams; Sodium: 741 milligrams Creamy Ginger-Sesame Sauce: 1/2 cup nonfat plain yogurt, or 6 tablespoons nonfat Greek-style yogurt 2 tablespoons mayonnaise 1 1/2 tablespoons freshly grated ginger 1 teaspoon toasted sesame oil 1 teaspoon low-sodium soy sauce 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. Yield: about 2/3 cup
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Olawoyin Joshua
[email protected]I'm going to make these cakes for my next party. I know everyone will love them.
Besim Istrefi
[email protected]I can't wait to try these cakes. They look delicious!
Sharon Woodward
[email protected]These cakes are the best salmon cakes I've ever had.
Raul Jimsol
[email protected]I'm so glad I found this recipe. These cakes are now a regular in my meal rotation.
Williams Benjamin
[email protected]These cakes are perfect for a light lunch or dinner. They're also great served as an appetizer.
Naeem Rose Naeem Rose
[email protected]I love that these cakes can be made ahead of time and reheated. It makes them a great option for busy weeknights.
YEASIN HABIB BD
[email protected]These cakes are a great way to use up leftover salmon. They're also a healthy and affordable meal option.
Joud Shendi
[email protected]I've made these cakes several times and they're always a hit. They're easy to make and always turn out delicious.
Alan Interior
[email protected]These cakes were a waste of time and ingredients. I would not recommend them.
Jamar Greene
[email protected]I followed the recipe exactly, but my cakes didn't turn out as good as the picture.
Jhuma Akter
[email protected]I'm not sure what I did wrong, but my cakes turned out dry and crumbly.
zechariah best
[email protected]These cakes were a bit bland for my taste, but the sauce helped to add some flavor.
Hozanna kitoko
[email protected]I had some trouble getting the cakes to hold together, but they still tasted great.
Rahmanullah Rahmani
[email protected]The sauce was a bit too spicy for my taste, but the cakes themselves were very good.
Paty Benavides
[email protected]I made these cakes for a party and they were a huge success. Everyone loved them!
Betty Victor
[email protected]These cakes were easy to make and turned out great. I will definitely be making them again.
Carol Shabangu
[email protected]I'm not usually a fan of salmon, but these cakes were delicious! The sauce was especially good.
Nalin Nishantha
[email protected]These salmon cakes were a hit with my family! The creamy ginger-sesame sauce was the perfect complement to the flavorful cakes.