Name: Salmon Cakes with Creamy Ginger-Sesame Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: Asian
Ingredients: 6 slices whole-wheat sandwich bread; 2 (15-ounce) cans salmon, drained, skin and bones removed; 2 eggs, lightly beaten; 5 spring onions; 70g finely chopped canned water chestnuts; 25g finely chopped fresh coriander leaves; 1/2 tsp freshly ground black pepper; 3 tsp olive oil, divided; For the Creamy Ginger-Sesame Sauce; 125ml nonfat plain yogurt, or 6 tablespoons nonfat Greek-style yogurt; 1 1/2 tbsp freshly grated ginger; 1 tsp toasted sesame oil; 1 tsp low-sodium soy sauce; 2 tbsp mayonnaise

1) Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb.

2) In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the spring onions and add to the bowl. Add the water chestnuts, coriander, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties.

3) In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.

4) Chop the remaining 1 spring onion. Serve salmon cakes with the sauce and garnish with spring onion.

5) For the sauce: If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes. Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.
Yield: about 200ml.