1 Lemon
2 1/2 ts Grated Fresh Ginger
Salt and Pepper
5 tb Oil
6 c Watercress Leaves
1 Egg
15 1/2 oz Canned Salmon
1 Scallion; Chopped
2 tb Chopped Fresh Parsley
1 1/2 c Dry Bread Crumbs (+3
-Tablespoons)
Squeeze 1 1/2 Tbs juice from lemon into small jar. Add 1/2 tsp ginger, 3/4
tsp salt, 1/4 tsp pepper. Shake until salt dissolves. Add 3 Tbs oil, shake
to combine. Remove tough stems from watercress; divide leaves among 4
plates.
In large bowl, beat egg. Drain salmon, add to egg with remaining ginger,
scallion, parsley, 1/2 cup bread crumbs, 1/2 tsp salt and 1/4 tsp pepper.
Mix well and shape into 8 patties. In large non-stick frying pan, heat
remaining oil over medium heat. Coat patties with remaining crumbs and cook
until golden brown on both sides, 3 to 5 minutes.
Yields
4 Servings