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Japanese salmon cakes with soy-wasabi dipping sauce

Japanese salmon cakes with soy-wasabi dipping sauce
Delicately flavored salmon cakes served with a salty savory dipping sauce with a hint of hot wasabi (Japanese horseradish).

Salmon cakes

12 oz (360g) fresh salmon fillets—cut into cubes

1 teaspoon finely grated fresh ginger

1 tablespoon Japanese soy sauce

1 tablespoon mirin

1 tablespoon all-purpose flour

2 tablespoons canola oil, for frying

Dipping sauce

3 tablespoons Japanese soy sauce

1 teaspoon finely grated fresh ginger

1 tablespoon water

½ teaspoon wasabi

Salmon cakes

ADD all the salmon cake ingredients, except the oil, to a food processor and process until well combined, scraping the sides occasionally. FORM the mixture into 6 salmon cakes (about 1 heaped tablespoon each cake). HEAT the oil in a large frying pan over a medium-low heat. FRY the salmon cakes for 3 minutes each side, or until golden.

Dipping sauce

PLACE all the dipping sauce ingredients into a screw-top jar and shake until well combined.