In a medium bowl, mix together egg, 2 tablespoons chili sauce, and fresh herb, if using.
Add salmon and oats and mix until well combined.
Form into 4 1-inch patties.
Heat the oil in a large skillet over medium.
Add the patties and cook until lightly browned and cooked through, about 4 minutes per side.
Serve the salmon cakes with extra chili sauce for topping, if desired.
From Chef Jeannette
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.
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