This is a quick and easy recipe. I used canned salmon since it is readily available to everyone and great for the food budget. We enjoy Asian food so I decided to put some of the typical herbs and seasonings in these cakes. My husband gave it 2 thumbs up and said we could have these all the time. NOW THAT'S DEFINITELY A KEEPER FOR US. Here it is and I hope you enjoy it.
Ingredients: serves 2 ( 2 cakes per person)
2 6oz. Cans of Skinless/Boneless Salmon
1/2" Piece of Ginger
1/4 of a Small Onion
1 Serrano Pepper, stem and seeds removed
1/4 c Fresh Basil, packed down
1/4 c Fresh Mint, packed down
1/4 c Fresh Cilantro, packed down
1 sm. Lime
1 T Low Sodium Soy Sauce
1 t Fish Sauce (if you do not have this then add more soy sauce)
1 T Mayonnaise
1 Lg. Egg White
Tortilla Chip Crumbs for Coating (I just put them in a baggie and then used rolling pin to crush)
Preheat the oven to 350.
Line a baking tray with foil and then spray with oil.
Put the ginger, onion, pepper and fresh herbs in a small food processor or blender and process until everything is finely chopped. Put the mixture into a large bowl.
Drain the salmon and add to the bowl. Break the salmon up with a fork and then stir everything to mix. Now zest the lime and add to the bowl. Add the lime juice, soy sauce, fish sauce, mayonnaise and egg white. Mix everything together until it is well combined.
Form the salmon into 4 equal size cakes and then coat with the tortilla crumbs, press them into the cakes.
Lay the cakes on the prepared tray and lightly spray the tops with oil.
Bake at 350 for 25 - 30 minutes. Allow to cool for 5 minutes before serving.
You can mix up a mayonnaise and siracha mixture for dipping the cakes.
I served these with salad and made an Asian dressing:
1 part soy sauce
1 part mirin
1 part oil
Fresh grated ginger
1 finely grated carrot
Black pepper to taste
Blend well and store leftovers in the refrigerator.