How to make it
Place the chunks of salmon into a food processor. Pulse the salmon until it is finely chopped. Use a rubber spatula to scrape the salmon into a large bowl.
Add the green onion, red bell pepper, cilantro, lime juice, garlic, Lee Kum Kee Minced Ginger, fish sauce, Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce, egg, panko, and salt and pepper to taste to the salmon. Fold the ingredients together until well combined.
Form the salmon mixture into 4-6 evenly-sized patties and place them onto a baking sheet lined with parchment paper. Refrigerate the patties for 1 hour.
Heat the oil in a pan over medium high heat. When the pan and oil are hot, add the patties to the pan and lower the heat to medium. Cook the patties on each side for 2-3 minutes or until golden brown.
Remove the salmon patties from the pan and serve with lemon juice and Lee Kum Kee Sriracha Mayo. Enjoy!