- 6 slices whole-wheat sandwich bread
- 30 oz boneless, skinless salmon, drained
- 2 lg eggs, lightly beaten
- 5 scallions
- ½ c water chestnuts, drained and finely chopped
- ¼ c finely chopped fresh cilantro
- ½ tsp. ground black pepper
- 3 tsp. olive oil
Remove the crusts from the bread, tear into pieces and process in a food processor until you get fine bread crumbs. In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper and the bread crumbs and mix well. Shape the mixture into 12 patties.
In a large non-stick skillet, heat 1½ tsps. of the oil over medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with aluminum foil. Add the remaining 1½ tsps. oil to the pan and cook the rest of the cakes.Serve the cakes with the sauce on the side, garnished with scallion.
