Ginger-Cilantro Salmon Cakes with Green Goddess Dip
Through its Cooking Matters program, 18 Reasons in San Francisco offers cooking classes to low-income communities, teaching participants how easy it is to prepare delicious, healthy meals with affordable ingredients. For example, this recipe calls for economical canned salmon, although you can swap in canned tuna, sardines or shredded cooked chicken instead. For a meatless version, try 2 cups of mashed beans instead.
- 1/2 cup (3 oz./90 g) minced celery
- 1/2 cup (3 oz./90 g) minced yellow onion
- 1/2 cup (3/4 oz./ 20 g) minced fresh cilantro leaves
- 2 tsp. minced fresh ginger
- 4 garlic cloves, minced
- 1 1/2 tsp. Dijon mustard
- 1/4 tsp. plus 1 pinch of cayenne pepper
- 1/2 tsp. sea salt
- 2 eggs, beaten
- 1/2 cup (2 oz./60 g) dried whole wheat bread crumbs
- 2 cans (each 6 oz./185 g) canned salmon, drained and flaked
- 2 Tbs. olive oil
- Thinly slivered green onions for garnish (optional)
- Green goddess dip for serving
In a large bowl, stir together the celery, onion, cilantro, ginger, garlic, mustard, cayenne and salt. Stir in the eggs and bread crumbs, then fold in the salmon until well blended.
Form the mixture into 2-inch (5-cm) patties for appetizer-size salmon cakes or into 4-inch (10-cm) patties for entrée-size cakes; place on a platter.
In a large nonstick fry pan over medium-high heat, warm the olive oil. Working in batches to avoid crowding, add the patties and cook, turning once, until golden brown, about 3 minutes per side. You will know when the bottom is nicely browned because the patty will slide easily across the pan when you try to flip it. Let cool slightly before garnishing with green onions and serving with the green goddess dip alongside. Serves 4 to 6.
Recipe courtesy of 18 Reasons’ Cooking Matters, San Francisco, CA