Japanese-Inspired Salmon Cakes With Wasabi Yogurt Sauce Recipe

Name: Japanese-Inspired Salmon Cakes With Wasabi Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Wasabi Yogurt Sauce; 1 tablespoon wasabi powder; 1 tablespoon water, room temperature; 1/2 cup lowfat plain yogurt; juice of one whole lemon; black bamboo salt (available at Asian markets, or sea salt); Salmon Cakes; 28 ounces pink or red salmon, well drained (2 cans); 1/2 cup daikon, shredded; 1/2 cup carrot, shredded; 1/2 cup bell pepper, thinly sliced; 1/4 cup shoyu (Japanese soy sauce, sweeter and less salty than Chinese soy sauce); 1 teaspoon crushed red pepper; 1 tablespoon fresh ginger, finely shredded; 6 tablespoons mayonnaise; juice of half a lemon; 2 eggs; 6 slices bread, crust removed, crumbled fine (pref. whole grain); 1/2 cup pancake mix or Korean Buchim vegetable pancake mix (has spices); oil (I like using unconventional oils, like coconut and avocado)

Servings: persons

Wasabi Yogurt Sauce
1 tablespoon wasabi powder
1 tablespoon water, room temperature
1/2 cup lowfat plain yogurt
juice of one whole lemon
black bamboo salt (available at Asian markets, or sea salt)
Salmon Cakes
28 ounces pink or red salmon, well drained (2 cans)
1/2 cup daikon, shredded
1/2 cup carrot, shredded
1/2 cup bell pepper, thinly sliced
1/4 cup shoyu (Japanese soy sauce, sweeter and less salty than Chinese soy sauce)
1 teaspoon crushed red pepper
1 tablespoon fresh ginger, finely shredded
6 tablespoons mayonnaise
juice of half a lemon
2 eggs
6 slices bread, crust removed, crumbled fine (pref. whole grain)
1/2 cup pancake mix or Korean Buchim vegetable pancake mix (has spices)
oil (I like using unconventional oils, like coconut and avocado)

1
Mix wasabi powder and water to a paste. Set aside for 15 minutes.
2
Mix wasabi paste with yogurt. Squeeze lemon juice and add black salt to taste. Consistency should be in between thick and thin.
3
Let sit at room temperature for flavor to develop while preparing the salmon cakes.
4
Mix salmon, vegetables, soy sauce, red pepper, ginger, mayonnaise, lemon juice, eggs and bread in a large bowl.
5
Spread pancake mix in a shallow bowl or plate.
6
Heat frying pan on high. Lower heat to medium and add about 2 tablespoons of oil.
7
Using an ice cream scoop, scoop out salmon mixture. Form the mixture into a patty in your hand, then dredge it lightly through pancake mix.
8
Fry the patty for 5 minutes a side or until golden brown. Do not flip over too much or it may crumble. Add more oil as needed.
9
Serve hot, drizzled with wasabi yogurt sauce. Good with a side salad.

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Wasabi Yogurt Sauce, 1 tablespoon wasabi powder, 1 tablespoon water, room temperature, 1/2 cup lowfat plain yogurt, and more.

Yes, Japanese-Inspired Salmon Cakes With Wasabi Yogurt Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Japanese-Inspired Salmon Cakes With Wasabi Yogurt Sauce

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