Asian Salmon Cakes

Hot, sour, salty, sweet.  They're all covered here, and the result is delicious.

213 g can sockeye salmon, drained and flaked

1 t minced ginger

1 t sugar

1 T soy sauce

¼ t sesame oil

1 t prepared hot mustard

1 T lime juice

1-2 green onions, sliced (depending on size)

Small handful chopped cilantro

Sprinkle white pepper

1 egg

1/3 c panko breadcrumbs

Combine all in bowl.  Cover with plastic wrap and refrigerate for at least one hour. 

Form into two patties.  Cook in frying pan with 2 t vegetable oil over medium heat until nicely browned on both sides. 

Excellent served with stir-fried broccoli.