Asian salmon cakes

1. Open 2 cans of MSC certified salmon and drain all liquid
2. In a large bowl, combine salmon, soy sauce, garlic, ginger, and green onions and combine
3. Add lemon juice
4. Add 2 eggs and mix until combined
5. In a separate bowl, add panko and sesame seeds
6. In a large cast iron pan, add oil and heat to medium/low heat
7. Roll each fish cake and flatten to a small disc, coat with panko and sesame seed on both sides
8. Pan fry each fish cakes, about 2 minutes on each side or until golden brown
9. Serve with green onions, red chili peppers and garlic chili sauce as garnish if you like.

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