Salmon Cakes With Ginger/sesame Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 3 cups fresh breadcrumbs (divided, 2 cups and 1 cup each)
• 15 ounces of ready to eat canned salmon
• 1/2 cup liquid egg substitute (egg beaters)
• 3 scallions
• 1/2 cup drained and finely chopped water chestnut
• 1/4 cup finely chopped fresh cilantro leaves
• 1/2 teaspoon fresh ground pepper
• 1/4 cup olive oil
• 1/2 cup reduced-fat sour cream
• 2 tablespoons light mayonnaise
• 2 tablespoons freshly grated gingerroot
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce

Recipe

• 1 make the ginger/sesame sauce first.
• 2 in small bowl, add all ingredients for sauce and mix well. set aside.
• 3 make the salmon cakes.
• 4 in large bowl, break apart salmon with fork.
• 5 add the egg substitute and mix well. finely chop 3 scallions (whites and greens) reserve some for garnish, and add rest to bowl.
• 6 add the water chestnuts, cilantro, pepper and 2 cups of bread crumbs. if mixture seems too thick, add a bit of milk to loosen. mix well. shape into 12 patties.
• 7 in large nonstick skillet, heat olive oil over medium heat. coat formed patties with the remaining 1 cup bread crumbs and place into hot oil. sauté for 5 minutes each side, until golden brown.
• 8 serve warm with ginger/sesame sauce and garnish with reserved chopped scallion.