Asian Salmon Cakes with Creamy Miso and Sake Sauce Recipe

Heat the vegetable oil and sesame oil in a large skillet over medium heat. Add the green onion and garlic and cook until tender. Stir in the miso paste and sake until blended. Bring to a simmer then stir in the cream and lime juice. Return to a simmer and cook until thickened about 7 minutes. Remove from heat and set aside.

In a medium bowl stir together the bread crumbs salmon onion and cilantro. IN a small bowl whisk together the egg soy sauce and water using a fork. Stir about half of this into the salmon mixture and if it seems dry stir in a little more until the salmon mixture will stick together in patties.

Heat the oil in a large skillet over medium-high heat. Form the salmon mixture into 2 inch patties for appetizers or 4 inch patties for a main dish. Fry patties for about 4 minutes per side or until golden brown. Serve with the sauce drizzled over or separately for dipping.