Hong Kong Salmon Cakes with Baby Bok Choy

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Best salmon cakes ever!

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Really fresh-tasting and delicious. Plus, a welcome (and healthier alternative to the Southern version of salmon patties I've cooked in the past for my South Carolinian husband.

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- I didn't make the bok choy, I simply used Thai Sweet Chili Sauce (the stuff you use for egg rolls and it was amazing!
- For the "Green Chili's" I used a habanero and a jalepeno, because that is what I had- It was the appropriate amount of heat
- I used Panko bread crumbs
- I pan fried- 2:30 per side
- I recipe made 14 cook-sized cakes with 2 lbs of salmon

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even using low-sodium soy sauce, I thought the sauce was a bit too salty. I'mm definitely make this again with some modifications.

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We could not stop raving about this recipe. As another reviewer suggested we used half sesame and half peanut oil. The sauce is just the icing on the cake.

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Tyler continues to amaze with the diversity of his dishes! Being an Asian American, i try to combine Classic ingredients with an Asian twist and this rocks! i made it for the family and they absolutely LOVED it! there were about 10 people so i made 2 full salmon filets (bought at Costco and there was barely enough for me to eat! great raves from the kids and adults!

tip: instead of using peanut oil, i used sesame. it give it an extra kick of asian flair.

THANKS, TYLER!

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i've made these a couple times and i think they just keep getting better. i used panko flakes instead of the bread crumbs and they came out great! they work great for entertaining too..

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the flavor was good but the cakes didn't hold together. i think i would have had better luck chopping the salmon into smaller-than dice in the food processor (or even use <gasp> canned salmon. the fresh bread crumbs (pepperidge farm white bread clumped together and didn't add to the texture or to holding the cakes together. sorry tyler, i usually have better luck with your recipes!

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the salmon cakes was good with the baby bok choy and sauce..thanks..

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This was so easy and so good. If you make crab cakes, this is even better and much less expensive. I thought 4 minutes on each side would work - It does. This is a real keeper!