Happy New Year Everyone !!!! I know it has been a while since I have posted and that is because I went on a massive detox to cleanse my system of all the sugar and alcohol that nourished me during the holidays. Mostly yogurt and salads and grilled chicken and fish. But now its time to cook again and make school lunches and dinners–back to the grind. So, sticking to “let’s get healthy” idea, I can up with this recipe. canned salmon and Edamame makes it budget friendly and asian spices add some ‘guilt’ to these otherwise healthy food items. You could turn it into burgers but like most of my cakes and patties I like them without the bread. So here goes.
2, 14.7oz cans of salmon
1, 9oz bag od shelled edamame
1/2 tsp of garlic
2 tsp of ginger
2 tsp of red pepper flakes
2 Tbsp of soy
A dash of lime juice
2/3 cups of panko
Flake the salmon after removing the skin and bones.
Saute edamame with ginger, garlic, soy red pepper flakes.
Blend the edamame mixture to a course texture.
Mix with the salmon. At this point you could taste the mixture to adjust salt. I did not need to add any, you might.
Add eggs and panko and stir till mixed thoroughly.
Form into 12 cakes using an ice cream scoop. Brush the tops with a little bit of olive oil.
Bake in a 350 degree pre-heated oven for 20-25 mins till golden.
Serve hot !