Salmon Patties

How to prepare salmon patties

1. Cut the salmon into thin slices and chop finely with a wide-bladed knife (the same way you would chop eggplant for salad). Being a fatty fish, it's oily and chops very easily.
2. Chop the green onion and parsley. Grate the ginger finely (to get a paste). Grate the lime zest finely.
3. In a bowl, mix the chopped salmon with everything prepared in step 2 and the wasabi paste. Add a little salt and ground black pepper.
4. Add the egg white and mix until homogeneous.
5. Add the cornstarch and mix until the starch is no longer visible.
6. Divide the mixture into 8 parts. Shape with wet hands into slightly flattened patties.
   * if you wish, you can now coat the patties in Japanese breadcrumbs (panko) to make them a bit crispier
8. Heat a very small amount of oil (as for pancakes) in a non-stick pan. Set heat to medium-low. Place the patties in the pan and fry for just over 1 minute (more precisely, I kept them for 1 min 20 sec) on each side. As soon as you place them, press them gently with a fork in the center, as they tend to puff up there.
9. Remove them onto paper towels.
10. For the sauce, mix the ingredients until the sugar dissolves.
11. Serve warm with sauce and wasabi paste. They can be reheated in the oven.

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