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Adapted from The Carefree Cook by Rick Rodgers
2 scallions, minced
2 tablespoons shredded ginger
1 cup panko
¼ cup mayonnaise
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 egg, beaten
1-1/2 pounds salmon fillets, cooked, skinned and flaked
1/3 cup vegetable oil
Line a baking sheet with wax paper. Mix the scallions, ginger, 1/3 cup of the panko, mayonnaise, hoisin sauce, soy sauce, mustard and egg. Add the salmon and mix well. Let stand for 5 minutes, then shape into patties and place on the baking sheet. Place the remaining panko in a shallow dish. Coat the patties in the panko and return to the baking sheet. Heat the oil in a nonstick skillet over medium heat until very hot. Add the patties and cook until the undersides are golden, about 3 minutes. Turn and do the same on the other side. Transfer to paper towels to dry.
If desired, serve with Ginger Tartar Sauce.
Ginger Tartar Sauce
1/3 cup mayonnaise
1 scallion, minced
1 tablespoon shredded fresh ginger
1 teaspoon Dijon mustard
Mix all ingredients together and refrigerate until ready for use.
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can one use canned salmon?
Sure; that should work fine.