Ingredients
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1 1/2 cups flaked cooked salmon
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2 eggs, lightly beaten
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¼ cup finely chopped red onion
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¼ cup chopped fresh cilantro
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1 tablespoon chile-garlic sauce
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1 tablespoon low-sodium soy sauce
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1 teaspoon Chinese five-spice powder
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1 cup panko breadcrumbs
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¼ cup neutral oil, such as canola or avocado
Directions
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Combine salmon, eggs, onion, cilantro, chile-garlic sauce, soy sauce and five-spice powder in a large bowl. Fold in breadcrumbs. Form into four 3-inch-wide patties.
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Heat oil in a medium nonstick skillet over medium-high heat. Add the salmon cakes and cook, turning once, until browned on both sides, 4 to 6 minutes total.
