Seeking perfection: Salmon Cakes

I have been cooking, I just haven't been blogging. Sometimes because I'm making old favorites, sometimes from laziness, and sometimes because dishes don't turn out the way I want them.

Case in point: This is my second attempt at salmon cakes and I've gotten closer to what I want, but more importantly, I'm pretty sure what I want to do next.

Preheat over to 350 F

Ingredients for this batch:

• 1 14.5 ounce can of salmon (who the hell decided on 14.5 ounce cans?), drained.
• .5 Cup Ka-Me wasabi flavor rice cracker crumbs (I used a coffee grinder, more on that in a bit)
• 3 green onions, chopped
• 2 teaspoons Penzey's Wasabi powder (thank you Gina!)
• 1 large egg, lightly beaten
• 2 Tablespoons plain yogurt (I'm a fan of Fage Total)
• 1 Tablespoon mayonaise

Vacate salmon from can with a fork, breaking up the chunks until it is more flaky than chunky, stir in the green onions, cracker crumbs and egg until everything is mixed to the point where you don't see cracker crumbs. Stir in yogurt and mayo.

You could form these into balls or patties, but I decided to use a muffin tin to help me get six cakes, with the idea of 2 as a main dish serving:

I baked these for about 20 minutes and then broiled for about 4 minutes to get a nice crunchy top. They didn't come out of the pan in one piece because they were just too wet. Still tasty and a nice warmth from the wasabi. I'm not sure if wasabi paste would give the same, but if I try, I'll let you know.

For a condiment, I mixed up some garlic-chili sauce with some plain yogurt and on the side were some sliced cucumbers with sesame seeds.

So, my critique:

• I should have crumbed (yes, that is now a word) the crackers in a food processor or used a rolling pin or my favorite mallet to get bigger pieces. I think they would have absorbed the liquid better if they were closer to the flaky fluffy consistency of panko.
• I probably also needed at least 2 Tablespoons more of crumbs
• More green onions. At least two more.
• Peppers of some kind? Maybe, I'm not sure. Red bell might work. Or well-drained peppadew. These were creamy, with the crust being where a different texture is. A little crunch might not be a bad idea.
• Just yogurt, no mayo to get more of a tang.

So we shall see what happens next.