The delicate sauce that will not leave anyone indifferent gives this healthy dish a unique taste. The peculiar method of cooking fish cakes makes the dish unusual, complements it with wonderful taste.
It is necessary
- - 400 g of toast bread;
- - 860 g of canned salmon;
- - 3 eggs;
- - 55 g green onions;
- - 85 g of canned chestnuts;
- - 45 g of cilantro;
- - 0.5 tsp black pepper;
- - 5 tsp olive oil;
- - 120 ml of yogurt;
- - 3 tbsp. mayonnaise;
- - 2.5 tbsp grated ginger;
- - 2 tsp soy sauce.
Instructions
Step 1
Grind the toast bread thoroughly in a food processor.
Step 2
In a deep bowl, knead the fillet of canned salmon, stir and add the eggs. Finely chop green onions, canned chestnuts and cilantro.
Step 3
Add bread crumbs, herbs, chopped chestnuts to the salmon, mix everything well. Then season with salt and pepper.
Step 4
Form cutlets from this minced meat and fry them well in a hot skillet with olive oil.
Step 5
To prepare the sauce for the cutlets, strain the yogurt through a sieve, chill it in the refrigerator for 35 minutes. Then mix with grated ginger, mayonnaise, soy sauce and sesame oil, mix well and beat in a blender.
Step 6
Pour ginger sauce over the finished cutlets before serving.
