Salmon Cakes With Ginger Cucumber Sauce
(updated on Feb 13, 2008)
A wonderful new way to serve salmon - a new family favourite.
2 Cans (7.5 oz) salmon, drained2 Cups bread crumbs
1 Egg, lightly beaten
4 Green onions, chopped finely
2 Tbsp lemon juice
4 Tsp minced ginger root
1 Tbsp Dijon mustard
1/2 Tsp salt
1/4 Tsp EACH black pepper, cayenne pepper
Combine salmon with ½ cup of the bread crumbs, egg, onions, lemon juice, ginger and seasonings. Make 8 cakes with a thickness of ¾”. Coat fish cakes with remaining crumbs and place on a greased baking sheet. Bake at 400 F for 20 minutes, turning after 10 minutes.
Ginger Cucumber Sauce
1 Cup plain yogurt
1-1/2 Tsp minced ginger root
Salt and pepper to taste
Combine all ingredients together. Serve with hot fish cakes.
