Ginger Salmon Cakes2 little cans salmon, drainedbr
1 scallion, chopped (or onion or red onion)
Some chopped fresh cilantro
1 teaspoon peeled, grated or finely chopped gingerroot
¼ teaspoon sea salt
oil for frying cakes
Mix together fish, onion, cilantro, egg, ginger and sea salt till well combined. It should hold together when pressed. Add a bit of flour in if it is too wet. Form into 4 patties, about ½ inch thick. Place on a plate or in a container, cover. Refrigerate for at least 1 hour or longer to firm them up. Fry in skillet with a little oil, over medium heat for about 10 minutes, turning over once halfway through cooking time. Enjoy.
Can eat hot or cold.