Salmon Edamame Burge

By mona

Naomi Moriyama. Japanese Women Don't Get Old or Fat

Ingredients

• One 1" long chunk peeled gingerroot
• 1 cup blanched shelled edamame, thawed
• 1 pound skinless, boneless salmon, cut into small chunks
• 1/2 cup finely chopped onion
• 1/5 cup finely chopped green bell pepper
• 1 tbsp sake
• 1 1/2 tsp soy
• 1/4 tsp salt
• freshly ground black pepper
• 1/2 cup all-purpose flour
• 1 cup panko
• 1 large egg
• oil for deep frying

Details

Servings 4

Preparation

Step 1

1. MInce ginger in afood processor. Add edamame and pulse until minsed. Transfer to large bowl.
2. Place raw salmon chunks in food processor and process until ground. Transfer to bowl with edamame mixture and add the onion, green pepper, sake, soy, salt and pepper. Stir until well blended.
3. Form mixture into 8 patties.
4.Coat patties in flour, beaten egg, and pnako.
5. Heat oil to 340 degrees F and fry salmon patties for 2 minutes on each side.