Recipe - Ginger Salmon Cakes

1 Lemon
2 One half teaspoon Grated Fresh Ginger
Salt and Pepper
5 tablespoon Oil
6 cup Watercress Leaves
1 Egg
15 One half ounce Canned Salmon
1 Scallion; Chopped
2 tablespoon Chopped Fresh Parsley
1 One half cup Dry Bread Crumbs (+3
Tablespoons)

Squeeze 1 One half Tbs juice from lemon into small jar. Add One half tsp ginger, 3/4
tsp salt, One fourth 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, One half cup bread crumbs, One half tsp salt and One fourth tsp pepper.
Mix well and shape into 8 patties. In large nonstick 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.

Recipe by: Candy Valencia Posted to TNT Prodigy's Recipe Exchange
Newsletter by Karen Deck kdeck@island.net on Aug 8, 1997