Salmon Cakes With Ginger/Sesame Sauce

Ingredients

• 3 cups fresh breadcrumbs (divided, 2 cups and 1 cup each)
• 15 ounces of ready to eat canned salmon
• 1/2 cup liquid egg substitute (egg beaters)
• 3 scallions
• 1/2 cup drained and finely chopped water chestnut
• 1/4 cup finely chopped fresh cilantro leaves
• 1/2 teaspoon fresh ground pepper
• 1/4 cup olive oil

for ginger or sesame sauce

• 1/2 cup reduced-fat sour cream
• 2 tablespoons light mayonnaise
• 2 tablespoons freshly grated gingerroot
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce

Directions

1. 1

   Make the ginger/sesame sauce first.

2. 2

   In small bowl, add all ingredients for sauce and mix well. Set aside.

3. 3

   Make the salmon cakes.

4. 4

   In large bowl, break apart salmon with fork.

5. 5

   Add the egg substitute and mix well. Finely chop 3 scallions (whites and greens) Reserve some for garnish, and add rest to bowl.

6. 6

   Add the water chestnuts, cilantro, pepper and 2 cups of bread crumbs. If mixture seems too thick, add a bit of milk to loosen. Mix well. Shape into 12 patties.

7. 7

   In large nonstick skillet, heat olive oil over medium heat. Coat formed patties with the remaining 1 cup bread crumbs and place into hot oil. Sauté for 5 minutes each side, until golden brown.

8. 8

   Serve warm with ginger/sesame sauce and garnish with reserved chopped scallion.