Ginger Salmon Cakes

• 1 each lemon
• 2 1/2 teaspoons ginger grated, fresh
• 1 x salt and black pepper
• 5 tablespoons vegetable oil
• 6 cups watercress leaves
• 1 each eggs
• 15 1/2 ounces salmon, canned
• 1 each scallions, spring or green onions chopped
• 2 tablespoons parsley leaves chopped, fresh
• 1 1/2 cups bread crumbs
• 3 tablespoons bread crumbs

1. Squeeze 1 1/2 Tbs juice from lemon into small jar.
2. Add 1/2 tspginger, 3/4 teaspoon salt, 1/4 teaspoon pepper.
3. Shake until salt dissolves.
4. Add 3 Tbs oil, shake to combine.
5. Remove tough stems from watercress; divide leaves among 4 plates.
6. In large bowl, beat egg.
7. Drain salmon, add to egg with remaining ginger, scallion, parsley, 1/2 cup bread crumbs, 1/2 teaspoon salt and 1/4 teaspoon pepper.
8. Mix well and shape into 8 patties.
9. In large non-stick frying pan, heat remaining oil over medium heat.
10. Coat patties with remaining crumbs and cook until golden brown on both sides, 3 to 5 minutes.

lemon, ginger, salt, vegetable oil, watercress leaves, eggs, salmon, scallions, parsley, bread crumbs, bread crumbs

Taken from recipeland.com/recipe/v/ginger-salmon-cakes-38442 (may not work)