Asian-inspired Salmon Cakes

I'm packing a picnic to take to the theater tonight. Still pondering what to make for dessert, but here's what I made for the main course. My usual approach to salmon cakes includes garlic, red onion, Italian bread crumbs and flat leaf parsley, served with a hearty dollop of homemade tartar sauce.

Tonight we're in for something quite different.

Asian-inspired Salmon Cakes
Ingredients for patties
3/4 c. raw shrimp meat, minced
2 t. fish sauce
1 lb. cooked salmon (I used leftovers, but you can use three cans of salmon, drained..about 18 oz)
3 eggs
1/4 c. each chopped green onions and cilantro
2 t. freshly grated ginger
1 jalapeno, minced
1/4 c. breadcrumbs (I used homemade today; panko work nicely too) plus 1 c. for coating patties
Etc.
lime wedges
oil/butter for sauteeing

Directions

1. Combine the ingredients for the patties until well mixed.
2. Form small patties (about 3" in diameter), coat with flour or bread crumbs and saute on medium heat until golden on each side.
3. Drain on paper towels.
4. Serve warm or cold, with lime wedges or your favorite seafood sauce.