Tasty, crisp-fried fish cakes served with a spicy Thai-style gingered tomato salsa.

Fish Cakes with Thai Salsa

2 (14.5-ounce) cans diced tomatoes with garlic and onion
3/4 cup sliced green onions - divided use
1 tablespoon minced gingerroot
1/4 teaspoon red pepper flakes
2/3 cup chopped cilantro
2 pounds halibut, salmon, or snapper, cooked and flaked
2 large eggs, beaten
1/2 cup dry bread crumbs, Italian seasoned
1/4 cup mayonnaise
1 to 2 tablespoon butter

1. Drain tomatoes, reserving liquid.
2. In skillet, combine tomatoes with 1/2 cup onions, gingerroot, red pepper and reserved liquid. Cook uncovered over high heat until thickened, stirring occasionally. Add cilantro; cool.
3. In bowl, combine fish, eggs, crumbs, mayonnaise, remaining onions and 1/3 cup tomato salsa mixture. Season with pepper, if desired. Form into 16 patties.
4. In preheated skillet, cook in butter over medium-low heat about 3 minutes per side or until golden brown.
5. Serve over salad greens, if desired. Top with salsa and drizzle with sesame oil, if desired.

Makes 16.

Recipe and photograph provided courtesy of Canned Food Alliance.