Alaska Salmon Okonomiyaki Pancake | Alaska Seafood Marketing Institute
Perfect for breakfast, lunch or a quick supper, these salmon pancakes are a healthy and delicious way to cook with canned salmon.
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Ingredients
- 2 eggs
- 4 ounces all-purpose flour
- ¼ cup plus 3 tablespoons vegetable stock
- 1 tablespoon sesame oil
- 1 carrot, peeled and grated
- 1 tablespoon soy sauce
- 3 green onions, chopped
- 2 heaping teaspoons of pickled ginger, chopped
- 5 ounces pointed or sweetheart cabbage, thinly shredded
- 1, 7.5-ounce can Alaska salmon, well drained
- Vegetable oil, for frying
- Extra salmon, to serve
- Sriracha sauce, to serve
- Fresh cilantro, to serve
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