Ginger-Salmon Cake Sandwiches

• 2 pkg. (5 oz. each) boneless skinless pink salmon. drained, flaked
• 1/4 cup minced gingerroot
• 1/4 cup finely chopped shallots
• 2 Tbsp. finely chopped fresh chives
• 1 egg, beaten
• 1-1/4 cups panko bread crumbs, divided
• 2 Tbsp. butter
• 1-1/4 cups coleslaw
• 1/4 tsp. hot pepper sauce
• 5 brioche sandwich rolls, split, toasted
• 1/3 cup (1/3 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese

1. Combine first 5 ingredients in medium bowl.
2. Add 2/3 cup bread crumbs; mix well.
3. Shape into 5 (1/2-inch-thick) patties; coat with remaining bread crumbs.
4. Melt butter in large skillet on medium heat.
5. Add salmon patties; cook 1 to 2 min.
6. on each side or until golden brown on both sides.
7. Combine coleslaw and hot sauce.
8. Spread cut sides of rolls with reduced-fat cream cheese.
9. Fill with salmon cakes and coleslaw mixture.

salmon, gingerroot, shallots, fresh chives, egg, bread crumbs, butter, coleslaw, hot pepper sauce, sandwich rolls, philadelphia

Taken from www.kraftrecipes.com/recipes/ginger-salmon-cake-sandwiches-189283.aspx (may not work)