You may also like
Categories:
salmon breadcrumbs potato - cooked egg ginger wasabi paste soy sauce canola oil sesame rolls ASIAN SLAW carrot red pepper bean sprouts cilantro sweet chili sauce lime juice
Viewed: 26 - Published at: 8 years agoIngredients
- 12 ounces springwater salmon in, drained
- 1/2 cup breadcrumbs plus 1/4 cup extra
- 1 large potato cooked, mashed
- 1 large egg lightly beaten
- 1 piece fresh ginger peeled, grated
- 2 teaspoons wasabi paste
- 1 teaspoon soy sauce
- 2 tablespoons canola oil
- 4 sesame rolls fresh white, split
- Japanese Mayonnaise to serve
- Asian slaw
- 1 small carrot julienned
- 1/2 red pepper seeded, cut into thin strips
- 3 cups bean sprouts
- 2 sprigs cilantro leaves
- 2 tablespoons sweet chili sauce plus extra, to serve
- 1 tablespoon lime juice
Method
- In a large bowl, combine salmon, breadcrumbs, potato, egg, ginger, wasabi and soy. Using clean hands, mix well.
- Divide mixture into 4 equal, oval-shaped patties. Transfer to a tray and chill for 30 minutes.
- Heat oil in a large frying pan on medium. Roll patties in extra breadcrumbs to coat. Cook 3-4 minutes each side, until golden brown and cooked through. Drain on paper towel.
- To make asian slaw, just before serving, toss all ingredients together in a bowl.
- Fill each roll with asian slaw and a salmon patty. Serve with Japanese mayonnaise and a drizzle of sweet chili sauce.
