Sweet Chili Salmon Patties |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 large egg |
2 tablespoon(s) sweet chili sauce plus extra for topping |
2 tablespoon(s) fresh basil or cilantro, optional minced |
14 3/4 bunch(es) can wild-caught alaskan salmon drained and flaked |
2 tablespoon(s) quick-cooking, gluten-free oats |
2 teaspoon(s) sesame oil |
Directions:
1. In a medium bowl, mix together egg, 2 tablespoons chili sauce, and fresh herb, if using.
2. Add salmon and oats and mix until well combined.
3. Form into 4 1-inch patties.
4. Heat the oil in a large skillet over medium.
5. Add the patties and cook until lightly browned and cooked through, about 4 minutes per side.
6. Serve the salmon cakes with extra chili sauce for topping, if desired.
7. From Chef Jeannette
8. To complete the meal: Serve over a bed of lettuce with seasoned cucumber. To prepare cucumber salad, peel and grate or thinly slice 1 English cucumber and dress with 3 tablespoons unseasoned rice vinegar, 1 teaspoon rice syrup or palm sugar, 1 teaspoon gluten-free tamari, and 1 teaspoon toasted sesame oil. The longer it sits, the stronger the flavor.
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