Spicy Salmon Cakes
Made from fresh salmon and a mix of Asian seasonings, these cakes are crispy on the outside, but moist and flaky inside. Great for an appetizer, or as a healthy main, they’re cooked without any oil and need finishing only with a drizzle of lemon.
- 1 lb salmon
- 2 tbsp vegan mayonnaise
- 1 tsp rice vinegar
- 1 tsp coconut aminos or light soy sauce
- 1 tsp toasted sesame oil
- 2 tbsp chili garlic sauce or more for extra spicy
- 1/2 cup breadcrumbs, such as panko
- 3 green onions (both green & white parts), finely chopped
- 1 lemon, sliced
Pulse salmon in a food processor until minced. If you don't have a food processor you can do this by hand by mincing with a knife (the consistency will be chunkier by hand).
In a large bowl, add minced salmon and all other ingredients, except for the lemon. Stir to combine.
Line a cutting board or baking sheet with parchment paper. Form cakes using 1/4 cup of mixture per cake, rolling into a ball and flattening to 1 inch thick.
Heat a large frying pan over medium high heat. Test the temperature by splashing some water on the pan -- when the water sizzles, the pan is hot enough.
Add a few cakes to the pan at a time, cooking for 2 minutes per side. No need to use any oil at this step as salmon is already quite an oily fish.
Serve with squeeze of lemon over top.