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With fingers or a fork, shred sashimi coarsely. Stir in mayo, lemon juice, lemon rind, ginger, onion. Season with salt, cayenne. Add crumbs to make firm mixture. Shape into 4 large cakes. Refrigerate covered one hour. Blot with paper towels to remove excess moisture, fry in non-stick skillet about 10 min per side or until browned & crisp.
Submitted by Gretchen Grant Contributed on: and modified on Wednesday February 23rd, 2005
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