Salmon Cakes with Sriracha Mayo
2
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
The secret to keeping these salmon cakes together without any breadcrumbs is a bit of mayo and egg to bind them, as well as thoroughly mixing some salmon in before folding in larger chunks of salmon. A quick sear in a pan manages to crisp up the outside of the cakes while avoiding overcooking the fish. The spicy Sriracha sauce is a great finishing touch, complementing the richness of the fish.
Ingredients
Cooking spray
4 spray(s)
Light mayonnaise
5 tbsp(s), divided
Red curry paste
1½ tbsp(s)
Kosher salt
¼ tsp(s)
Egg whites
1 serving(s)
Chives
3 tbsp(s), chopped
Sheet-Pan Salmon & Asparagus
3 serving(s)
Sriracha hot sauce
1½ tsp(s), (to 2 tsp)