Description
Healthy oven baked salmon cakes to be eaten as an appetizer or main dish.
Ingredients
Scale
- can of Salmon, weight was 213 g but actual salmon was 165g
- 1/2 small yellow onion, finely chopped
- 1 tbsp. finely chopped chives
- 1/2 tbsp. red miso paste
- 1/2 tsp. wasabi paste
- 1 tbsp. water
- 1/4 tsp. ground ginger , plus a pinch
- splash light soy sauce, optional
- 1/4 cup (15-20g) breadcrumbs or Panko
- 1 small egg
- 1/2 tbsp. vegetable oil
Instructions
- Heat the oil and saute the finely chopped onion until soft and translucent, set aside to cool down. In a large bowl crumble the drained salmon then add the chives and mix to combine well, set aside. In a separte bowl mix the miso paste, wasabi paste, ground ginger, and water, stir until well incorporated. Pour the paste mix into the salmon bowl and stir until all of the ingredients are well incorporated.
- Add the cooled sated onion to the bowl, again mixing until well combine. Mix the egg and the breadcrumbs/Panko into the salmon mixture. Keep mixing until the ingredients have a thick consistency and it can easily be gathered. Cover and place in the refrigerator at least 2 hours or overnight.
- Preheat oven to 375F or 190C. Bake for 15 minutes then flip and bake another 10 minutes.
Notes
Makes 6 small cakes enough for 2 people as a main or for 3 as an appetizer.
- Prep Time: 10 mins
- Cook Time: 25 mins