Salmon Cakes with Creamy Ginger-Sesame Sauce

Ingredients 6 slices whole wheat sandwich bread see savings On Sale 2 15-ounce cans salmon, drained, skin and bones removed 2 eggs, lightly beaten see savings On Sale 5 scallions, divided 1/2 cup canned water chestnuts, finely chopped 1/4 cup cilantro, finely chopped 1/2 teaspoon freshly ground black pepper see savings On Sale 3 teaspoons olive oil, divided Creamy Ginger-Sesame Sauce 1/2 cup nonfat plain yogurt or 6 tablespoons nonfat Greek-style yogurt see savings On Sale 2 tablespoon mayonnaise see savings On Sale 1 1/2 tablespoon freshly grated ginger 1 teaspoon toasted sesame oil 1 teaspoon low-sodium soy sauce add ingredients to list Directions 1. Remove crusts from bread, break into pieces, and process in a food processor until they become fine crumbs. 2. In a large bowl, flake apart salmon with a fork. Add eggs and mix well. Finely chop 4 scallions and add to the bowl, followed by water chestnuts, cilantro, pepper, and bread crumbs. Mix well. 3. Shape the mixture into 12 patties. In a large nonstick skillet, heat 1 1/2 teaspoons olive oil over medium heat. Add the patties in batches and cook for 5 minutes on each side. 4. Chop remaining scallion. Serve salmon cakes with sauce and garnish with scallion. 5. Creamy Ginger-Sesame Sauce If using regular yogurt, place it in a strainer lined with a paper towel. Put the strainer over a bowl and place it in the refrigerator for 30 minutes to let the yogurt drain and thicken. 6. In a small bowl, combine the thickened or Greek-style yogurt with mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.