Thai Salmon Cakes

I've been wanting to make this recipe for a while. It's in my new favorite cookbook, "Quick and Easy Thai" by Nancie McDermott. I was originally turned off this recipe though as it calls for canned salmon....I had a bad experience in college with canned salmon when I didn't realise it wasn't boneless and had to throw out an entire pot of salmon curry...wasn't too happy about that. My friend, C, assured me however that the wild salmon that she buys at costco is boneless and skinless and I should have no problem. So off I went to costco today to get the salmon...I also found a 2-pack of organic blue agave nectar for just over $7, a bottle of resveratrol and a bag of ground flax to add to our smoothies....was very happy about that.
I thought this was really delicious, quick and healthy! D gave it 5 stars! I served this with steamed broccoli and non-fat greek yogurt mixed with a bit of red curry paste.










Ingredients:
1 -14.75 oz can pink salmon (I used 2-6 oz cans of boneless skinless wild salmon)
1/2 cup bread crumbs
1/4 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 egg
1 Tbsp red curry paste
1 Tbsp fish sauce
1/2 tsp salt
1/2 tsp pepper
3 Tbsp vegetable oil ( I used coconut oil and you could use much less)

-Drain salmon well, place in a medium bowl. Add bread crumbs, onion and cilantro. In a small bowl, stir and mash the egg, red curry paste, fish sauce, salt and pepper until failry smooth. Add to the salmon mixture and combine everything well. Shape into patties and set aside.
-Heat oil in a large skillet over medium-high heat until a bit of the salmon mixture sizzles at once. Gently add half the salmon patties and cook, carefully turning once, until golden brown, about 3 minutes per side. Transfer to a serving platter and cook the remaining patties the same way. Serve hot or warm.

Serves 4 ( or 3 if using 2- 6 oz cans)