We enjoy salmon cakes but this recipe by my wife adds an Asian flair. It is well worth the extra effort I might add.
Salmon Cakes Plus
2 or more cans of wild caught salmon (approx. 7-8 oz) drained, or 1 pound or more of fresh fish, baked.
Set fish aside.
2 inches fresh ginger root + 3 Tbsp. sesame seed, shelled: puree all together with 3 cloves of garlic.
Once pureed then add to fish
Take 1-2 eggs or about 4 egg whites and mix thoroughly into fish, so that mixture no longer looks crumbly.
Use flavored or plain coconut oil for cooking.
Refrigerate the mixture for at least a half hour, so that your cakes will stay together during cooking. Use an ice cream scoop or ¼ cup measure to form your cakes.
Cook dry in a non-stick pan or on a non-stick griddle or use a little coconut oil in a pan. Heat should be on medium high/griddle temp 350°F. Brown cakes on each side: this should take 3-5 minutes per side.