Salmon Cakes With Soy Dipping Sauce

SERVING: 20 cakes

INGREDIENTS

• 1 pound salmon fillets, skin and bones removed, flesh diced 1 cage-free Organic egg white
• 2 tablespoons fine rice flour
• 1 tablespoon finely chopped ginger
• 1 teaspoon wasabi paste
• 3 tablespoons chopped fresh organic flat-leaf parsley vegetable oil for frying
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 1/8 cup mirin
• 2 tablespoons Sucanat

DIRECTIONS

To make the salmon cakes, in a medium bowl, combine the diced salmon with the egg white, rice flour, ginger, wasabi paste, and chopped parsley. In a large sauté pan over medium-high heat, heat 1/2 inch of oil hot enough so the cakes sizzle when placed in the oil. Make cakes using 2 tablespoons of the salmon mixture each. Place the cakes in the hot oil and cook for 35 to 45 seconds each side, or until lightly golden. Drain on absorbent paper and keep on a plate in a warm oven while you cook the rest. To make the dipping sauce, in a small bowl, combine the vinegar, soy sauce, mirin, and Sucanat. Serve the dipping sauce with the warm salmon cakes.