To be filed under delicious.

These homemade, crispy, light, and flavorful salmon cakes have a hint of asian flavors, changing them up slightly from a traditional “crab cake” or salmon burger. It makes them an excellent starter course, served with tartar… or, if you bulked them up a bit, they would make an amazing salmon burger served with a siracha aioli and some shredded cabbage.

Either way, it’s a mix you don’t want to miss.

Ingredients:

1 lb salmon, skin removed and cut in large cubes

1/2 Tbsp minced ginger

2 scallions, rough chopped

1 clove garlic, peeled

1 handful cilantro leaves

2 tsp dijon

1/3 cup panko

1 egg

2 tsp coconut aminos

1 tsp salt

2/3 cup avocado oil

Directions:

Add ingredients to a food processor. Pulse on low until ingredients are broken down and combined. You are looking for a meatball like consistency.

Form like sized balls, depending on if you want appetizer, slider, or burger sized patties. Flatten.

Heat oil in a cast iron pan over medium high heat. Insert wooden spoon handle to test for heat. When bubbles arise, it’s ready.

Fry cakes until browned on both sides, about 3 minutes a side.

Remove from pan, and place on wire rack to drain.