Salmon Cakes with Creamy Ginger-Sesame Sauce
- 6 slices whole-wheat sandwich bread
- 2 (15-ounce) cans salmon, drained, skin and bones removed
- 2 eggs, lightly beaten
- 5 spring onions
- 70g finely chopped canned water chestnuts
- 25g finely chopped fresh coriander leaves
- 1/2 tsp freshly ground black pepper
- 3 tsp olive oil, divided
- For the Creamy Ginger-Sesame Sauce
- 125ml nonfat natural yoghurt, or 6 tablespoons nonfat Greek-style yogurt
- 1 1/2 tbsp freshly grated ginger
- 1 tsp toasted sesame oil
- 1 tsp low-sodium soy sauce
- 2 tbsp mayonnaise
2) In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the spring onions and add to the bowl. Add the water chestnuts, coriander, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties.
3) 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.
4) Chop the remaining 1 spring onion. Serve salmon cakes with the sauce and garnish with spring onion.
5) For the 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 200ml.