SALMON CAKES WITH CORN AND GREEN CHILI
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Soften the onion in the butter. Add the corn and saute for one minute. Combine with the salmon and potatoes in a large mixing bowl. Add the parsley, mustard, chili and eggs and season with salt and freshly ground pepper.
- Shape the salmon mixture into small patties about three inches across and roll them in bread crumbs. Place them on a rack to dry for about 15 minutes.
- Heat the oil in a frying pan. Cook the patties three or four at a time, so that they do not crowd the pan, until they are lightly browned on both sides. Drain them on paper towels and keep them warm in a low oven until you are ready to eat. Serve with the lemon quarters.
Nutrition Facts : @context http, Calories 1069, UnsaturatedFat 45 grams, Carbohydrate 64 grams, Fat 66 grams, Fiber 6 grams, Protein 55 grams, SaturatedFat 13 grams, Sodium 1158 milligrams, Sugar 8 grams, TransFat 0 grams
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AISHATH YOON NISAM
[email protected]These salmon cakes were delicious! I served them with a side of tartar sauce and lemon wedges, and they were perfect.
Mdyounus Khan
[email protected]I'm not a big fan of corn, but I really enjoyed these salmon cakes. The corn added a nice sweetness and texture.
Q Bey
[email protected]These salmon cakes were a bit too spicy for my taste. I think I would use less green chilies next time.
Mikayla Rua
[email protected]These salmon cakes were really easy to make, and they turned out perfectly. I'm definitely going to be making them again soon!
Prathap Appu M
[email protected]I made these salmon cakes for a party, and they were a huge hit! Everyone loved them, and I got several requests for the recipe.
Jean Saurel
[email protected]These salmon cakes were a bit too oily for my taste. I think I would drain the salmon more thoroughly next time.
Mohsin Mahi
[email protected]I love that these salmon cakes are baked instead of fried. It makes them a healthier option, and they still turn out crispy and delicious.
Niamatkhan Khaksar
[email protected]These salmon cakes were a bit too fishy for my taste. I think I would use less salmon next time.
Dora Espinos
[email protected]I'm not a big fan of salmon, but I really enjoyed these salmon cakes. They were moist and flavorful, and the corn and green chilies added a nice touch.
Sarfarz Ali
[email protected]These salmon cakes were a bit bland for my taste. I think I would add some more spices next time.
Lisa Rush
[email protected]These salmon cakes were really easy to make, and they turned out great! I served them with a side of roasted vegetables, and they were a delicious and healthy meal.
Mariarosa Vidad
[email protected]I love the addition of corn and green chilies to these salmon cakes. It gives them a nice Southwestern flavor.
Muhammad Nauman Sabar
[email protected]These salmon cakes were a bit too dry for my taste. I think I would add more mayonnaise or sour cream next time.
Christopher Willis
[email protected]I've made these salmon cakes several times now, and they're always a crowd-pleaser. They're easy to make, and they always turn out perfectly. I love that I can use canned salmon, which makes them a budget-friendly meal.
Moeen UD Din Chiste
[email protected]These salmon cakes were absolutely delicious! The flavors of the salmon, corn, and green chilies complemented each other perfectly. I served them with a side of tartar sauce and lemon wedges, and they were a hit with my family. I'll definitely be mak