This recipe is a healthy version of salmon cakes as they have very little bread crumbs. They can be assembled early in the day of your simple celebration and sautéd just before serving.
Asian Salmon Cakes
Servings: 6
Equipment
- Food Processor
Ingredients
- 1 ½ pounds salmon skin removed and coarsely chopped - divided
- 1 ½ Tbsp fresh lime juice
- 3/4 cup green onion chopped
- 2 red chili peppers chopped
- 2 Tbsp cilantro chopped
- 1 ½ tsp fish sauce
- 2 Tbsp lemongrass paste found in produce section
- 1/2 tsp pepper
- 1/2 tsp kosher salt
- 1 tsp lime zest
- 3/4 cup Italian panko bread crumbs
- 2 Tbsp olive oil
Instructions
- Place half the salmon in a food processor along with the lime juice. Process until smooth.
- Add rest of ingredients except salmon and bread crumbs and pulse.
- Add rest of salmon and briefly pulse - some chunks should remain.
- Place processed ingredients in a bowl and stir in bread crumbs.
- Form 6 patties. If making in advance, refrigerate until ready to sauté.
- Right before cooking, place patties in freezer for 5 minutes.
- Heat olive oil over medium heat and sauté for about 3 minutes per side, or until desired doneness.
Notes
Serve our creamy seafood sauce on the side or on top.