Salmon Cakes With Ginger-Sesame Sauce

• Cakes
• slices whole wheat sandwich bread↗6 slices
• (15 ounce) cans salmon↗2 cans

  drained and picked over for skin and bones

• large eggs↗2 large eggs

  slightly beaten

• scallions↗5
• cup canned water chestnut1⁄2 cup

  finely chopped

• cup finely chopped fresh cilantro1⁄4 cup

  finely chopped

• teaspoon ground black pepper↗1⁄2 teaspoon
• teaspoons olive oil↗3 teaspoons
• Ginger-Sesame Sauce
• tablespoons greek-style plain fat-free yogurt↗6 tablespoons
• tablespoons mayonnaise↗2 tablespoons
• tablespoons grated fresh ginger1 1⁄2 tablespoons
• teaspoon toasted sesame oil↗1 teaspoon
• teaspoon low sodium soy sauce↗1 teaspoon

Step-by-step instructions

1. 1

   Remove the crusts from the bread tear into pieces and process in a food processor until you get fine bread crumbs. (I just put in a bowl and processed with my hand blender, worked just fine). You will have about 3 cups of soft crumbs.

2. 2

   In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well.

3. 3

   Finely chop 4 of the scallions (white and green parts) and add to the bowl.

4. 4

   Add the water chestnuts, cilantro pepper and the bread crumbs and mix well.

5. 5

   Shape into 12 patties.

6. 6

   In a large non-stick skillet, heat 1 1 2 tsp of the oil over medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer to a plate and cover with foil.

7. 7

   Repeat with remaining oil and salmon patties.

8. 8

   Sauce: if you do not have Greek-style yogurt, use 1/2 cup regular non-fat yogurt but drain it in a coffee filter for 30 minutes.

9. 9

   Place all ingredients in a small bowl and whisk until smooth.

10. 10

    Serve the patties with the sauce on the side, and garnished with the remaining chopped scallion.