Salmon Cakes With Ginger-sesame Sauce

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 slices whole wheat sandwich bread
• 2 (15 ounce) cans salmon, drained and picked over for skin and bones
• 2 large eggs, slightly beaten
• 5 scallions
• 1/2 cup canned water chestnut, finely chopped
• 1/4 cup finely chopped fresh cilantro
• 1/2 teaspoon ground black pepper
• 3 teaspoons olive oil
• 6 tablespoons greek-style plain fat-free yogurt
• 2 tablespoons mayonnaise
• 1 1/2 tablespoons grated fresh ginger
• 1 teaspoon toasted sesame oil
• 1 teaspoon low sodium soy sauce

Recipe

• 1 remove the crusts from the bread tear into pieces and process in a food processor until you get fine bread crumbs. (i just put in a bowl and processed with my hand blender, worked just fine). you will have about 3 cups of soft crumbs.
• 2 in a large bowl, flake apart the salmon with a fork. add the eggs and mix well.
• 3 finely chop 4 of the scallions ( and green parts) and add to the bowl.
• 4 add the water chestnuts, cilantro pepper and the bread crumbs and mix well.
• 5 shape into 12 patties.
• 6 in a large non-stick skillet, heat 1 1 2 tsp of the oil over medium heat. add 6 patties and cook for 5 minutes on each side. transfer to a plate and cover with foil.
• 7 repeat with remaining oil and salmon patties.
• 8 sauce: if you do not have greek-style yogurt, use 1/2 cup regular non-fat yogurt but drain it in a coffee filter for 30 minutes.
• 9 place all ingredients in a small bowl and whisk until smooth.
• 10 serve the patties with the sauce on the side, and garnished with the remaining chopped scallion.