6 slices Whole wheat bread
2 cans (15 oz) Salmon
2 large Eggs beaten
5 Scallions white and green parts
1/2 cup Water chesnuts drained chopped
1/4 cup Fresh cilantro finely chopped
1/2 teaspoon Freshly ground black pepper
3 teaspoons Olive oil
6 tablespoons Greek style non fat yogurt
– or –
1/2 cup Plain non fat yogurt
2 tablespoons Mayonnaise
1 1/2 tablespoons Fresh ginger grated
1 teaspoon Toasted sesame oil
1 teaspoon Low sodium soy sauce
Remove the crusts from the bread, tear into pieces and process in
food processor to get fine bread crumbs. In a large bowl flake apart
the salmon with a fork. Add eggs and mix well. Finely chop 4 scallions
and add those along with water chestnuts, cilantro, pepper and bread
crumbs and mix well. Make 12 patties from the mixture.
In a large skillet heat 1 1/2 tsps of oil over medium heat. Place 6 cakes
in skillet and cook for 5 min. on each side. Add the rest of the oil and cook
the rest of the cakes. Serve with ginger sesame sauce on the side, and scallion garnish.
Sauce:
The sauce will be much lighter if Greek yogurt is used.
If using regular yogurt place the yogurt in a strainer lined with paper towel.
Set the stainer over a bowl and let drain and thicken for 30 min. Place
yogurt, mayonnaise, ginger, sesame oil and soy sauce and whisk until smooth.