Salmon Cakes

Salmon Cakes 

Ingredients

2 cloves minced garlic
1 Tablespoon grated fresh ginger
1 shallot minced
1 green chili minced (I used jalapeno)
1 1/2 lbs. skinless boneless salmon fillets, cut into small cubes
1 cup fresh breadcrumbs (4 slices with crust removed) pulse in food processor 
2 Tablespoons finely chopped cilantro leaves
2 Tablespoons mayonnaise
1 egg white
Juice of 1 lemon
salt and pepper

Directions

In a large skillet heat 2 Tablespoons of oil over medium heat.  Add garlic, shallot, ginger and chilies; sauté a few minutes to soften.  Remove from heat to cool.  
In a large bowl mix together salmon, breadcrumbs, cilantro, mayo, lemon juice, and egg white.  Add in cooled garlic mixture, season with salt and pepper.  Fold until all ingredients are combine.   Form the mixture into equal size cakes, they should be moist and hold together.
Heat a nonstick pan adding 2 Tablespoons of oil.  Add the cakes and fry until brown about 4 minutes per side.  Once the cakes are cooked remove from pan and place on paper towel to absorb the excess oil.
Serve with a wedge of lemon and garnish with green onion if desired.