Salmon Cakes with Creamy Ginger Sesame Sauce

Description:
Had a mini feast today hehe. We had some leftover roasted salmon but not enough to feed 2 so I decided to just make them salmon cakes. Partnered with some rice, and leftover Ramen Coleslaw, yum yum!

Ingredients:
Salmon Cakes:
6 slices bread, whole wheat, removed crust
30 ounces salmon, remove skin and bones
2 large eggs, slightly beaten
5 scallions (green onions), set aside 1 stalk
1/2 cup water chestnuts, finely chopped
1/4 cup fresh cilantro, finely chopped
1/2 tsp black pepper, freshly ground
3 tsp olive oil, divided

Ginger Sesame Sauce:
1/2 cup yoghurt, fat free, plain or 6 tbs Greek-style nonfat yoghurt
2 tbs mayonnaise
1-1/2 tbs ginger, fresh, peeled, grated
1 tsp toasted sesame oil
1 tsp soy sauce


Directions:
Salmon Cakes:
1. Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb
2. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well.
3. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well.
4.Shape the mixture into 12 patties.
5. In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side.
6. Transfer the cooked patties to a plate and cover with foil to keep warm.
7. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.
8Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.

Creamy Ginger-Sesame Sauce:
1.If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
2. Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce.
3. Whisk until smooth.
Yield = 2/3 cup