I'd seen this recipe for salmon cakes as I was flipping through my cookbooks before. So when I saw a package of discount salmon off-cuts at the grocery store, I figured they'd be perfect for this. You can, of course, use a salmon fillet or something (as the recipe indicates). But, since you're going to be grinding it up anyway, I don't see any compelling reason not to use scraps and smaller pieces if that's what you have available.

These patties worked out quite well and were nice served over rice with a little soy sauce. Not a favourite for me, I think, but good nonetheless. I think they'd go particularly well with some braised bok choy, but stir-fried mixed veggies, steamed broccoli, or just about any other vegetable side will also work.

Salmon Cakes

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 2 Tbsp. chopped fresh ginger
• 2-3 green onions, chopped
• 1-2 cloves garlic (optional)
• 450g salmon fillet (or salmon scraps), chopped
• 1 tsp. cornstarch (cornflour)
• 1 large egg white
• 1 tsp. fish sauce
• 1/8 tsp. coarse sea salt
• 1 Tbsp. canola (or other neutral) oil
• 1 Tbsp. sesame seeds, toasted
• soy sauce, to serve
• sriracha or sambal olek, to serve
• lime wedges, to serve

Directions

1. Combine the ginger, green onions, and garlic in a food processor (or blender with "chop" setting). Process until finely chopped.
2. Sprinkle the salmon with the cornstarch and add it to the food processor along with the egg white, fish sauce, and salt. Process until coarsely ground. Do not over-process!
3. Divide the mixture into 4-8 equal portions (depending on how large you want your patties/cakes) and shape each into a disc.
4. If desired, cover and chill for 10-15 minutes to firm the patties up slightly.
5. Heat the oil over medium heat.
6. Add the patties and cook until browned on both sides and cooked through (~3 minutes per side).
7. Remove from heat and sprinkle with sesame seeds.
8. Serve over rice and top with soy sauce and hot sauce, passing lime wedges at the table.