PSA: These salmon cakes with ginger-sesame sauce are real crowd-pleasers, as I recently discovered after making a batch for dinner guests. Easy to make and oh-so tasty, these bites get an all-around huge thumbs up. Give them a go and let us know what you think.
SALMON CAKES WITH GINGER-SESAME SAUCE RECIPE
(Makes six servings)
- Six slices of whole wheat bread
- 2 x 15 ounce cans of salmon, drained with skin & bones removed
- Two lightly beaten eggs
- Five spring onions
- 70g canned water chestnuts, finely chopped
- 25 grams fresh coriander, finely chopped
- ½ teaspoon ground black pepper
- 3 teaspoons olive oil
- 6 tablespoons of natural or Greek yogurt
- 1 ½ tablespoon fresh ginger, grated
- 1 teaspoon toasted sesame oil
- 1 teaspoon low sodium soy sauce
- 2 tablespoons mayonnaise
- Remove the crusts from the bread and whiz up in a food processor to get fine bread crumbs.
- In a bowl, flake the salmon (ensuring that you have taken out any obvious bone or skin), add the egg and mix together.
- Add in four spring onions, water chestnuts, coriander, pepper and, finally, the bread crumbs and mix together until all the ingredients are combined well.
- Shape the mixture into twelve patties or cakes, and set aside in the fridge until ready to cook.
- For the sauce, combine the yogurt, mayonnaise, ginger, sesame oil and soy sauce together in a bowl.
- Whisk it all together until the sauce is smooth.
- To cook the salmon cakes: You will probably need to cook in batches, so, once cooked, keep them warm by covering in foil.
- Heat half of the olive oil in a non-stick frying pan or skillet over medium heat, and add half of your salmon cakes. Cook for approximately five minutes either side until nicely browned.
- To serve, garnish the salmon cakes with your remaining spring onion and serve up with the ginger-sesame sauce on the side.
There you have it: All done and ready to enjoy!
Like us on Facebook!