Salmon Cakes

• 1 cup panko breadcrumbs
• 1/2 cup celery, chopped
• 1/3 cup chopped fresh cilantro
• 1/4 cup onion, chopped
• 1 egg white
• 1 tablespoon hot sauce (Sriracha preferred)
• 1 tablespoon fresh lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 lb fresh salmon, skinless, diced
• 2 tablespoons vegetable oil

1. Process the first 9 ingredients in a food processor until the vegetables are minced.
2. Combine the salmon with the vegetable mixture, then form it into 8 cakes on a parchment-lined baking sheet using a 1/3-cup measure. Lightly press into 1-inch thick patties, cover, and chill for 30 minutes. Preheat oven to 400u0b0.
3. Heat the oil in an ovenproof saute pan over medium-high. Add cakes and fry for 2 minutes per side, or until browned. Transfer pan to the oven and cook cakes through, 2-4 minutes.
4. Serving size: 2 cakes. 292 cal, 45% from fat; 15g total fat; 13g carb; 645mg sodium; 1g fiber; 26g protein.

breadcrumbs, celery, fresh cilantro, onion, egg, hot sauce, lemon juice, kosher salt, ground black pepper, fresh salmon, vegetable oil

Taken from www.food.com/recipe/salmon-cakes-236774 (may not work)