Autumn Lunch: Salmon Cakes
Recipe created for you by Wild Thymes Farm

Autumn Lunch Index

Salmon Cakes

Serves 2

1 1/2 cups poached salmon, flaked
1 scallion, thinly sliced
2 tablespoons finely chopped cilantro

1 tablespoon Wild Thymes Thai Chili Roasted Garlic Dipping Sauce
3 tablespoons mayonnaise
2 cups fresh breadcrumbs
3 tablespoons vegetable oil

In a large bowl stir together the salmon, scallion, and cilantro. In a separate bowl combine the dipping sauce and mayonnaise. Add the mayonnaise mixture to the salmon mixture and gently stir together. Add to up to 1/2 cup of the breadcrumbs to help bind everything together. Shape into 4-6 cakes, depending on desired size, and chill for 1 hour. Dip cakes into remaining breadcrumbs. Heat oil in non-stick skillet and cook cakes on each side until golden brown. Serve over Wild Thymes Japanese Coleslaw or Wild Thymes Asian Rice Noodle Salad. Great for vegetarians.