Asian Salmon Cakes
Ingredients
Dipping Sauce
-
½
cup
sour cream
-
2
teaspoons
soy sauce
-
2
teaspoons
lime juice
-
3
tablespoons
cilantro
Fish Cakes
-
1
pound
salmon (cooked or leftover and shredded)
-
2
large
eggs (lightly beaten)
-
2
tablespoons
green onions (minced)
-
2
tablespoons
sour cream
-
⅓
cup
whole-wheat breadcrumbs
-
1
tablespoon
soy sauce
-
½
teaspoon
toasted sesame oil
-
to taste
as needed
olive oil (for cooking)
Instructions
- Prepare the dipping sauce by mixing sour cream, soy sauce, lime juice, and cilantro in a small bowl. Cover and refrigerate.
- In a medium bowl, combine the shredded salmon, eggs, green onions, sour cream, breadcrumbs, soy sauce, and sesame oil.
- Form the mixture into cakes, squeezing out any excess liquid and flattening them.
- Heat a sauté pan over medium-low heat and add olive oil or ghee.
- Cook the salmon cakes in batches until golden brown, about 3 to 5 minutes on each side.
- Serve warm with the dipping sauce and garnish with extra cilantro.
Nutrition Facts (estimated)
Servings
4 cakes
Calories
282
Total fat
15g
Total carbohydrates
9g
Total protein
28g
Sodium
572mg
Cholesterol
159mg
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