Ingredients

The following ingredients have 8 Servings
  • 1 cup fine bread crumbs
  • 2 cans salmon (15-ounce, drained, skin and bones removed)
  • 2 eggs (lightly beaten)
  • 1/2 cup green onions, chopped (chopped)
  • 1 can sliced water chestnuts (220 ml, finely chopped)
  • 1/4 cup finely chopped fresh cilantro leaves
  • 3 tsp olive oil (divided)
  • 2 tsp minced ginger
  • 1 tsp minced garlic
  • Creamy Ginger Lime Sauce:
  • 1/2 cup non-fat yogurt
  • 2 tbsp low-fat mayonnaise
  • 1 1/2 tbsp freshly grated ginger
  • 2 tsp sesame seeds
  • 1 tsp soy sauce
  • 1 tsp minced garlic
  • 2 tsp freshly squeezed lime juice
  • additional sesame seeds
  • lime wedges

Instruction

  • Add the egg, bread crumbs, water chestnuts, cilantro, green onions , ginger, garlic and drained salmon and mix well. Shape the mixture into 12 patties.
  • In a large non-stick 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.
  • Serve salmon cakes with the sauce and limes for garnish
  • Place yogurt into a small bowl. Add mayonnaise, ginger, garlic, lime juice, sesame seeds, and soy sauce. Whisk until smooth.
  • Garnish with additional sesame seeds and lime wedges, if desired.