Ginger salmon cakes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Lemon | |
| 2½ | teaspoon | Grated Fresh Ginger |
| Salt and Pepper | ||
| 5 | tablespoons | Oil |
| 6 | cups | Watercress Leaves |
| 1 | Egg | |
| 15½ | ounce | Canned Salmon |
| 1 | Scallion; Chopped | |
| 2 | tablespoons | Chopped Fresh Parsley |
| 1½ | cup | Dry Bread Crumbs (+3 Tablespoons) |
Directions
Squeeze 1½ Tbs juice from lemon into small jar. Add ½ tsp ginger, ¾ tsp salt, ¼ tsp pepper. Shake until salt dissolves. Add 3 Tbs oil, shake to combine. Remove tough stems from watercress; divide leaves among 4 plates.
In large bowl, beat egg. Drain salmon, add to egg with remaining ginger, scallion, parsley, ½ cup bread crumbs, ½ tsp salt and ¼ tsp pepper.
Mix well and shape into 8 patties. In large non-stick frying pan, heat remaining oil over medium heat. Coat patties with remaining crumbs and cook until golden brown on both sides, 3 to 5 minutes.
Recipe by: Candy Valencia Posted to TNT - Prodigy's Recipe Exchange Newsletter by Karen Deck <kdeck@...> on Aug 8, 1997
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