Ginger-Salmon Cake Sandwich with Miso Cream & Spicy Slaw

• Miso Cream Cheese
• PHILADELPHIA Original Cream Cheese, softened
• 1/3 cup miso soybean paste
• 1/3 cup fresh lime juice Safeway 3 ct For $1.00 thru 02/09
• 2-1/2 tsp. honey
• Salmon Cakes
• 2-1/2 qt. fresh salmon, cooked, flaked
• 1 qt. panko bread crumbs, divided
• 1-2/3 cups gingerroot, minced
• 1-1/4 cups shallots, minced
• 5 each eggs
• 3/4 cup fresh chives, finely chopped, divided
• to taste salt and pepper
• 2/3 cup butter
• 24 each brioche rolls, split, toasted
• 1-1/2 qt. Spicy Slaw

1. Miso Cream Cheese: Mix all ingredients.
2. Salmon Cakes: Mix salmon, 3-1/3 cups of the panko crumbs (or 2/3 cup for trial recipe), ginger, shallots, eggs, chives, salt and pepper.
3. Shape into 24 patties (or into 5 patties for trial recipe), using about 4 oz.
4. for each.
5. Coat with remaining crumbs.
6. For each serving: Melt 1-1/2 tsp.
7. butter in skillet on medium heat.
8. Add 1 salmon patty; cook 1 to 2 min.
9. on each side or until golden brown on both sides.
10. Fill 1 roll with Salmon Cake, 1/2 oz.
11. Miso Cream Cheese and 1/4 cup Spicy Slaw.

cream cheese, philadelphia original cream cheese, miso soybean paste, lime juice, honey, salmon cakes, fresh salmon, bread crumbs, gingerroot, shallots, eggs, fresh chives, salt, butter, brioche rolls

Taken from www.kraftrecipes.com/recipes/ginger-salmon-cake-sandwich-miso-cream-spicy-slaw-116594.aspx (may not work)