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THAI SALMON CAKES

Updated: November 18, 2012 6:06AM



MAKES 4 SERVINGS

1 tablespoon canola oil, plus another
tablespoon in reserve

½ cup yellow onion, diced

2 garlic cloves, minced

2 teaspoons lemon grass, minced

1 (14.75-ounce) can of salmon with bones, drained

1 cup dry, old-fashioned oatmeal

3 tablespoons plain, nonfat yogurt

2 eggs, beaten

Juice from 1 lime

1 teaspoon each: light soy sauce and sugar

1 tablespoon fresh ginger, peeled and finely chopped

¾ cup scallions, finely chopped

½ cup cilantro, chopped

½ teaspoon red pepper flakes or to taste

Sweet and sour sauce (optional)

Heat oil in small saucepan over medium-low heat. Add diced yellow onion and cook until soft, about 3 to 4 minutes. Add garlic and lemon grass. Cook another 1 to 2 minutes. Remove from heat and cool.

Break up salmon in large bowl. Add remaining ingredients except oil and mix well. Add cooled, diced yellow onion mixture and mix well. Store covered in refrigerator 30 minutes or up to five hours.

When ready to serve, heat remaining oil over medium heat in large skillet. Remove salmon mixture from refrigerator and shape into 7 to 8 patties, about 3 to 4 inches in diameter. Cook until both sides are brown and heated through, about 5 minutes per side.

Serve with sweet and sour sauce, if desired.

Adapted from alaskaseafood.org



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