salmon cakes with wasabi mayo

healthy salmon fish cakes with a tangy wasabi mayo dipping sauce.

• salmon cakes
• 1 can of salmon
• 1 small can of yellowfin tuna
• ½ onion, finely chopped
• 1 scallion, finely chopped
• 1 cup of panko bread crumbs
• 1 egg, lightly beaten
• kosher salt & pepper
• a little flour (seasoned with a little salt, pepper and paprika) to dredge
• oil for frying
• wasabi mayo
• 1 tbsp wasabi mayo
• 1 tbsp light mayo
• 1 tbsp sour cream
• 1 tsp dijon mustard
• 2 splashes of soy sauce
• juice of one lime

salmon cakes: add the salmon and tuna into a mixing bowl and flake apart using a fork. add the lightly beaten egg and combine. then add the panko, a little at a time, so as not to dry out the mixture. add the onions and scallions, and seasoning. mix it well.
once it's able to hold shape, make small patties and set aside. once the patties are shaped, dredge each in seasoned flour and start slowly frying them until each side is nicely browned.

wasabi mayo: combine the wasabi mayo, light mayo and sour cream. add one splash of soy sauce and taste. if you prefer it with more, add another splash. add the dijon mustard and lime juice. mix it altogether. add any of the ingredients to your taste



while they're frying, you can get started on the dipping sauce... which takes about 2mins to make.

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