Coconut Curry Salmon Cakes

³ Description

I don't even know where to begin with this recipe. If you like Thai food, this burger is a must!

² Ingredients

•  7.5 oz Atlantic Salmon (Farmed)
•  1/2 tsp Minced Garlic
•  1/4 cup chopped Celery
•  1/4 cup, chopped Sweet Red Peppers
•  1 serving (serving = 1/4 cup) Bob's Red Mill Unsweetened Flaked Coconut
•  1/2 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
•  1 tsp, leaves Basil (Dried)
•  1/2 tsp Ginger (Ground)
•  1/4 tsp Red or Cayenne Pepper
•  1 lime yields Lime Juice
•  1 large Egg White
•  0.66 serving (serving = 1 tbsp) Thai Kitchen Red Curry Paste

q Directions

Salmon Cakes
1/4-1/2 lb. fresh salmon
1/2 t minced garlic
1/4 cup celery, diced
1/4 cup red bell pepper, diced
1/4 cup unsweetened coconut flakes
1/4 cup old fashioned rolled oats
1 t basil, chopped
1 egg white
1/2 t fresh ginger, grated
1/8 t cayenne pepper
2 t red curry paste
1/2 a lime, zest & juiced
Lime wedges, garnish

Sauce (proportions not in nutritional breakdown)
1/4 cup plain Greek yogurt
1-2 t sriracha sauce
2 T lime juice
1/2 t curry powder

Directions
Combine all of the sauce ingredients; set aside
Preheat oven to 375 degrees F
Combine all ingredients for the salmon cakes in a bowl; stir until a coarse mixture forms
Portion out the mixture into 3-4 even sized portions and form into patties
Place the patties on parchment paper and bake for 20 minutes
Flip each salmon cake and bake for another 15-20 minutes or until the edges appear crispy

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