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Author Notes: Developed this recipe in 2004. Haven't made in ages. May need to tweak... —avantgurlnyc
Serves 12-14 cakes
Wasabi Yogurt Sauce
- 1 tablespoon wasabi powder
- 1 tablespoon water, room temperature
- 1/2 cup lowfat plain yogurt
- juice of one whole lemon
- black bamboo salt (available at Asian markets, or sea salt)
- Mix wasabi powder and water to a paste. Set aside for 15 minutes.
- Mix wasabi paste with yogurt. Squeeze lemon juice and add black salt to taste. Consistency should be in between thick and thin.
- Let sit at room temperature for flavor to develop while preparing the salmon cakes.
- 28 ounces pink or red salmon, well drained (2 cans)
- 1/2 cup daikon, shredded
- 1/2 cup carrot, shredded
- 1/2 cup bell pepper, thinly sliced
- 1/4 cup shoyu (Japanese soy sauce, sweeter and less salty than Chinese soy sauce)
- 1 teaspoon crushed red pepper
- 1 tablespoon fresh ginger, finely shredded
- 6 tablespoons mayonnaise
- juice of half a lemon
- 2 eggs
- 6 slices bread, crust removed, crumbled fine (pref. whole grain)
- 1/2 cup pancake mix or Korean Buchim vegetable pancake mix (has spices)
- oil (I like using unconventional oils, like coconut and avocado)
- Mix salmon, vegetables, soy sauce, red pepper, ginger, mayonnaise, lemon juice, eggs and bread in a large bowl.
- Spread pancake mix in a shallow bowl or plate.
- Heat frying pan on high. Lower heat to medium and add about 2 tablespoons of oil.
- Using an ice cream scoop, scoop out salmon mixture. Form the mixture into a patty in your hand, then dredge it lightly through pancake mix.
- Fry the patty for 5 minutes a side or until golden brown. Do not flip over too much or it may crumble. Add more oil as needed.
- Serve hot, drizzled with wasabi yogurt sauce. Good with a side salad.