Asian salmon cakes | Marine Stewardship Council

Ingredients

• 2 cans MSC certified Sockeye Salmon (213 gram cans)
• 2 tbsp soy sauce
• 2 garlic cloves, crushed and diced finely
• 1 tbsp ginger, peeled and grated
• 1/4 cup green onions, finely diced
• 2 tbsp lemon juice
• 2 large eggs
• 1/2 cup panko
• 1/4 cup sesame seeds
• vegetable oil for frying