Asian Salmon Cakes

• 2 whole Limes, Zested
• 2 whole Green Onions, Sliced Thinly
• 3 Tablespoons Cilantro, Chopped
• 3 cans (6 Oz. Can) Canned Salmon, Drained
• 2 whole Eggs
• 1/2 cups Panko Breadcrumbs, Plus More For Dredging
• 3 Tablespoons Wasabi Sauce
• Salt And Pepper, to taste
• 2 Tablespoons Canola Oil, For Frying

1. Preheat oven to 325 degrees F.
2. In a bowl, combine zest, green onions, cilantro and salmon.
3. Begin to combine and break up the chunks of salmon.
4. Next add the eggs (youll have to feel the texture and judge whether you need 1 or 2 eggs to hold the cakes together), breadcrumbs, wasabi and salt and pepper.
5. Fashion the salmon into cakes using your hands.
6. Dredge them in some breadcrumbs and set aside until all the salmon is used.
7. In a hot skillet, add about 2 Tablespoons of canola oil and GENTLY!
8. add a few cakes.
9. You could easily bake these for healthier cakes and eliminate this tricky frying process, but they get a lovely, crispy crust if you fry them.
10. Fry until golden brown, only about 2-3 minutes total if your pan is hot.
11. Remove salmon cakes to a cookie sheet and then bake them for about 8 minutes or until the cakes are cooked through.
12. Serve with wasabi sauce, sriracha, ponzu sauceall would be delicious!
13. Enjoy!

whole limes, green onions, cilantro, salmon, eggs, breadcrumbs, wasabi sauce, salt, canola oil

Taken from tastykitchen.com/recipes/main-courses/asian-salmon-cakes/ (may not work)