Red chili and ginger salmon cakes

 What can you do with 4 large pieces of leftover salmon, if you're like me, you improvise and look at what you have in the fridge. Right now, I have on hand, red chilies, fresh ginger, cilantro, onions and salmon. That translates into Asian salmon cakes in my book. I'll make a miso/sesame dipping sauce with asparagus on the side.
Here's what you'll need:
(makes 8 to 12 large cakes)

1 pound cooked salmon
4 to 6 kosher crabsticks (cut into 1/2 inch pieces) *optional
1 cup mashed potatoes (optional) * a good option if you only ave a certain amount of fish and need to stretch it into more patties
1 small onion, diced or 1 package green onions, chopped
1 small knob ginger, grated
1 or 2 red chilies minced
1/2 cup cilantro, chopped
2 eggs
1 1/2 tbsp flour
1 cup panko, for dredging
1 tsp sesame oil
1 tsp mirin
1 tbsp soy sauce
salt and pepper
oil for frying

Dipping sauce
1 tsp kosher miso paste, dissolved with 1 tsp boiling water
1/2 tsp sesame paste
1 tsp sesame oil
1 tsp rice vinegar
1 tsp sirhacha sauce 
1 tbsp mayonnaise
salt to taste
juice of 1 lime

*If your not a fan of sauce  would recommend to whisk the juice of a lime with some soy sauce and a drop of sesame oil for a light sauce

In a large bowl shred the fish with a fork, then add the mashed potatoes if using them, the diced veggies, the flour, the spices, oil, soy sauce, the eggs and mix. It's better to let it rest for about 10 minutes in the fridge, it'll help when you want to shape the patties, the mixture won't be as soft. Once rested, shape the patties whichever shape you prefer and dredge in panko then pan fry in vegetable oil till golden on each side, then set and drain excess oil on paper towels.
For the sauce, whisk everything together, taste to make sure the seasonings are alright and to check if you need more acid to balance the flavor.