Salmon cakes!


Okay, that’s a bass, but you get the idea. This is a very inexpensive dinner, and yummy too.
Salmon Cakes with Sweet Hot Sauce
2 eight ounce cans salmon
2 eggs
2/3 cup packaged bread crumbs
dash Worcestershire sauce
1 tsp. Dijon mustard
2 Tbs. ketchup
4 green onions, chopped
3 Tbs. Dried parsley
2 tsp. Sesame oil
1 Tbs. Canola oil
1 Tbs. Cornstarch
¼ cup sugar
2 Tbs. Soy sauce
2 Tbs. Ketchup
¼ cup red wine vinegar
½ cup chicken broth
1 tsp. Hot sauce
2 Tbs. Chopped fresh cilantro
Combine first eight ingredients and shape into 5-6 patties. Set aside. In saucepan, combine the cornstarch, sugar, soy sauce, ketchup, vinegar, broth and hot sauce over medium heat until cornstarch is combined and the sauce has thickened and has a sheen to it. Remove from heat and add cilantro. Heat skillet to medium high, adding oils. Sauté salmon patties until brown on each side, about 4 minutes per side. Serve with Sweet Hot Sauce. Serves 5-6.
Conversation starter: If you could go fishing anywhere in the world, where would you go? Why?


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