Salmon Patties with Leftover Cooked Salmon

FOR THE MAYONNAISE WHISK:

1/2C     Mayonnaise

1/4C     Bias-sliced scallion greens

1/2T     Wasabi paste

Whisk together and chill until ready to serve

FOR THE CAKES, COMBINE:

1/2lb    Cooked salmon, chilled, flaked with a fork

1/2C     Panko bread crumbs

1/4C     Mayonnaise

1/4C     Shredded carrot

1/4C     Shredded red radish

1/4C     Thinly sliced scallions

3T         Ponzu shoyu sauce

1T         Minced fresh ginger

1T         Toasted sesame seeds

1t          Wasabi paste

1 egg, beaten

Combine and form mixture into six cakes, about 3/4-inch thick, (a generous 1/4 cup).

COAT:

1T         Canola oil

Bias-sliced scallion greens

1/2C     Panko bread crumbs

Coat cakes with remaining 1/2 cup panko, transfer to a parchment lined baking sheet, and chill 1 hour.

Preheat oven to 250°.

Line a second baking sheet with parchment paper.

Fry cakes in two batches in a nonstick skillet over medium heat, using 1 Tbsp. oil per batch, until golden brown, 7–10 minutes per batch.

Transfer cakes to prepared baking sheet and keep warm in the oven.

Serve salmon cakes with mayonnaise and garnish with additional scallions.

Per serving: 1107 cal; 91g total fat (13g sat); 171mg chol; 1263mg sodium; 27g carb; 2g fiber; 39g protein