Donna's Thai-Spiced Salmon Cakes

Hello Friends, what fun it was to create this recipe with ingredients already on hand yet with a distinctly international flavor!  Since the salmon and pineapple were already cooked, the main work involved to make the cakes was to mix the ingredients together and turn on the oven which makes this a very quick, healthy and tasty weeknight dinner.  Served with rice topped with almonds or coconut, the meal is complete!  Best, Donna:

Donna's Thai-Spiced Salmon Cakes

Ingredients:

½ pound salmon, cooked and flaked

2 eggs

2 grilled pineapple rings, finely chopped

½ cup celery, minced

1 Tablespoon fresh basil leaves, chopped

1 Tablespoon garlic, minced

1 Tablespoon ginger root, minced

2 teaspoons lemongrass paste

Salt and pepper to taste

Cooked rice

Method:

Preheat oven to 375 degrees F.  Spray a 6-cup muffin pan with cooking spray.  Mix together all ingredients and divide mixture into the 6 cups.  Bake for 15 minutes.  Remove from oven and allow to cool 2 – 3 minutes.  Carefully remove cakes from pan and serve immediately with cooked rice, if desired.

Serves 4 – 6.

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