Recipe: Fish Cakes with Thai Salsa (using diced tomatoes, ginger and cooked fish)

FISH CAKES WITH THAI SALSA

FOR THE THAI SALSA:
2 cans (14 1/2 ounces each) Del Monte FreshCut Diced Tomatoes with Garlic and Onion
3/4 cup sliced green onions, divided use
1 tablespoon minced gingerroot
1/4 teaspoon crushed red pepper flakes
2/3 cup chopped fresh cilantro
FOR THE FISH CAKES:
3 1/2 cups cooked fish
2 eggs, beaten
1/2 cup Italian-seasoned bread crumbs
1/4 cup mayonnaise
Salt and pepper (to taste)
1 to 2 tablespoons butter or margarine
Salad greens (optional, for serving)

TO MAKE THE THAI SALSA:
In a skillet, combine tomatoes with liquid, 1/2 cup onions, ginger, and red pepper flakes. Cook, uncovered, over high heat until thickened, stirring occasionally. Add cilantro; cool and set aside. Season with salt and pepper.

TO MAKE THE FISH CAKES:
In a bowl, combine fish, eggs, bread crumbs, mayonnaise, remaining onions and 1/3 cup salsa mixture. Season with salt and pepper. Form into 16 patties.

In a skillet, melt butter over medium-low heat. Cook patties for about 3 minutes per side or until golden brown.

Serve over salad greens if desired. Top with remaining salsa.

Makes 16
Source: Del Monte