Ginger Salmon Cakes
Ginger Salmon Cakes recipe
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
lemon
|
*
|
|
| 2 ½ | teaspoons |
ginger
grated, fresh |
|
|
salt and black pepper
|
*
|
||
| 5 | tablespoons |
vegetable oil
|
|
| 6 | cups |
watercress
leaves |
|
| 1 |
eggs
|
*
|
|
| 15 ½ | ounces |
canned salmon
|
|
| 1 |
scallions, spring or green onions
chopped |
*
|
|
| 2 | tablespoons |
parsley leaves
chopped, fresh |
|
| 1 ½ | cups |
bread crumbs
|
|
| 3 | tablespoons |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lemon
|
*
|
| 13 | ml |
ginger
grated, fresh |
|
| 1 | x |
salt and black pepper
|
*
|
| 75 | ml |
vegetable oil
|
|
| 1.4 | l |
watercress
leaves |
|
| 1 | each |
eggs
|
*
|
| 448 | ml/g |
canned salmon
|
|
| 1 | each |
scallions, spring or green onions
chopped |
*
|
| 3E+1 | ml |
parsley leaves
chopped, fresh |
|
| 355 | ml |
bread crumbs
|
|
| 45 | ml |
bread crumbs
|
|
Directions
Squeeze 1½ tablespoon juice from lemon into small jar.
Add ½ teaspoon ginger, ¾ teaspoon salt, ¼ teaspoon pepper.
Shake until salt dissolves.
Add 3 tablespoons 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 teaspoon salt and ¼ teaspoon 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.
