Author Notes
Developed this recipe in 2004. Haven't made in ages. May need to tweak... —avantgurlnyc
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Ingredients
- Wasabi Yogurt Sauce
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1 tablespoon
wasabi powder
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1 tablespoon
water, room temperature
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1/2 cup
lowfat plain yogurt
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juice of one whole lemon
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black bamboo salt (available at Asian markets, or sea salt)
- Salmon Cakes
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28 ounces
pink or red salmon, well drained (2 cans)
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1/2 cup
daikon, shredded
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1/2 cup
carrot, shredded
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1/2 cup
bell pepper, thinly sliced
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1/4 cup
shoyu (Japanese soy sauce, sweeter and less salty than Chinese soy sauce)
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1 teaspoon
crushed red pepper
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1 tablespoon
fresh ginger, finely shredded
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6 tablespoons
mayonnaise
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juice of half a lemon
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2
eggs
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6
slices bread, crust removed, crumbled fine (pref. whole grain)
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1/2 cup
pancake mix or Korean Buchim vegetable pancake mix (has spices)
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oil (I like using unconventional oils, like coconut and avocado)
Directions
- Wasabi Yogurt Sauce
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Mix wasabi powder and water to a paste. Set aside for 15 minutes.
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Mix wasabi paste with yogurt. Squeeze lemon juice and add black salt to taste. Consistency should be in between thick and thin.
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Let sit at room temperature for flavor to develop while preparing the salmon cakes.
- Salmon Cakes
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Mix salmon, vegetables, soy sauce, red pepper, ginger, mayonnaise, lemon juice, eggs and bread in a large bowl.
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Spread pancake mix in a shallow bowl or plate.
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Heat frying pan on high. Lower heat to medium and add about 2 tablespoons of oil.
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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.
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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.
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Serve hot, drizzled with wasabi yogurt sauce. Good with a side salad.
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