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Salmon Cakes with Edamame and Wasabi


  • 1 cup cooked salmon crumbled or flaked
  • 1 Tbsp. chopped chives
  • 1 1/2 tsp. lemon juice
  • 1 Tbsp or more panko bread crumbs
  • 1 Tbsp. finely chopped red onion
  • 1 Tbsp. chopped parsley
  • 1 egg beaten
  • 2 Tbsp. mayonnaise
  • Panko bread crumbs for breading
  • oil for frying
  • Picked ginger for garnishing
  • Wasabi Edamame puree for garnishing

Wasabi and Edamame Puree

  • 1/2 lbs. pkg. frozen edamame in pods
  • 1 Tbsp. wasabi paste
  • 1/2 tsp. sea salt
  • 1/2 lemon juiced
  • 3 Tbsp. water
  • 1 Tbsp. canola oil


  1. Mix the salmon and all other ingredients except for the ginger and wasabi puree together in bow. Make small cakes about 1 1/2″. Coat the cakes in the panko bread crumbs. Fry in oil until nice and brown and drain on paper towels. To assemble, put a folded piece of pickled ginger and a dab of the edamame wasabi puree in center. I’m thinking the next time I serve these for a party I’m going to take a cucumber, score it with the tines of a fork, cut in 1/4″ slices and put the little cake on top. Will be easier to eat without crumbling apart. This made about 10 small cakes so you may want to double the recipe. Next time, I may thin down the wasabi topping and drizzle some on the plate.
  2. For Wasabi puree: Put all this in blender or mini processor and blend until you have a smooth paste.