Sweet Chili Salmon Patties

Ingredients

• 1 large egg
• 2 tablespoon(s) sweet chili sauce plus extra for topping
• 2 tablespoon(s) fresh basil or cilantro, optional minced
• 14 3/4 bunch(es) can wild-caught Alaskan salmon drained and flaked
• 2 tablespoon(s) quick-cooking, gluten-free oats
• 2 teaspoon(s) sesame oil

Preparation

1. In a medium bowl, mix together egg, 2 tablespoons chili sauce, and fresh herb, if using.
3. Add salmon and oats and mix until well combined.
5. Form into 4 1-inch patties.
7. Heat the oil in a large skillet over medium.
9. Add the patties and cook until lightly browned and cooked through, about 4 minutes per side.
11. Serve the salmon cakes with extra chili sauce for topping, if desired.
13. From Chef Jeannette
14. To complete the meal: Serve over a bed of lettuce with seasoned cucumber. To prepare cucumber salad, peel and grate or thinly slice 1 English cucumber and dress with 3 tablespoons unseasoned rice vinegar, 1 teaspoon rice syrup or palm sugar, 1 teaspoon gluten-free tamari, and 1 teaspoon toasted sesame oil. The longer it sits, the stronger the flavor.