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Asian salmon cakes with avocado mayo
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| 500g | salmon cooked coarsely chopped |
| 1/2 cup | Panko |
| 1/2 cup | fresh cilantro |
| 1 cup | mayo |
| 1/4 cup | finely chopped red onion |
| 1 tbsp | grated ginger |
| 1/4 tsp | salt |
| 1 tbsp | veg oil |
| 1 | avocado pitted and peeled |
| 1 tbsp | lime juice |
| 1/4 tsp | hot sauce |
1. Combine salmon with panko, cilantro, 1/2 cup mayo, onion, ginger and salt in a large bowl. Season with fresh pepper. Shape into 6 patties about 1/2 inch thick.
2. Heat a large frying pan over med high heat. Add oil, then salmon patties. Cook until patties are golden brown and cook through, flipping halfway, 8-10 min total. Transfer to a platter and tent with foil. Let stand 5 min.
3. Mash avocado in med bowl. Stir in remaining 1/2 cup mayo along with lime juice and hot sauce until no white streaks remain. Serve with salmon cakes
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