Salmon Cakes

~ Mary ~

This is such a unique recipe that can be used as an appetizer or a wonderful, light main course atop a bed of mixed greens.  Perfect for a holiday season wrought with over-indulgence!

Salmon Cakes with Asian Spices

In mixing bowl combine:
2 Cups Poached and flaked Salmon – or you can use canned salmon
1 Cup regular Bread Crumbs
½ Cup Chopped Green Beans
1 Tbsp Red Curry Paste
½ Cup chopped Green Onions
½ Cup Chopped Cilantro
¼ Cup Fresh minced Ginger
1 Tbsp Sugar
2 Slightly Beaten Eggs
2 Tbsp Rice Vinegar
3 Tbsp Soy
3 Tbsp Lime Juice
Stir well to combine everything. Make into 12-18 patties.

Coat both sides of patties in a mixture of:
1 Cup Panko Bread Crumbs
¼ Cup Toasted Sesame Seeds
Fry cakes in large skillet over medium–high heat with olive oil.
Brown on both sides. (cakes can also be baked ) Set aside on paper towels until all are complete.
Serve on a bed of jasmine rice or by themselves topped with the vinaigrette.

For Vinaigrette mix together well:
¼ Cup Lime Juice
3 Tbsp Olive Oil
2 Tbsp Soy Sauce
2 Tbsp Sugar
1 Tbsp Sesame Oil
1 tsp Dry Ginger
¼ tsp Red Pepper Flakes