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Salmon & corn cakes Recipe | |
American Appetizer | |
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Ingredients:
475g container Mashed Potato1 corn cob, kernels removed 210g John West salmon red, medium, drained, flaked 1/4 cup chopped fresh continental parsley 1 cup (90g) purchased dried breadcrumbs 1 egg Canola oil, to shallow frying Trident sweet chilli sauce, to serve Red or green coral lettuces, torn, washed, to serve Lemon wedges, to serve
Directions:
Place the mashed potato, corn, salmon, parsley, breadcrumbs and egg in a bowl. Use your hands to mix until well combined. Shape 1/4 cup of the mixture into a patty. Put on a plate. Repeat to make 12 patties. Refrigerate for 30 minutes.2 Heat the oil in a large non-stick frying pan over a medium-high heat. Add half the salmon and corn patties and cook for 2-3 minutes on each side or until golden brown. Transfer to a plate. Repeat with the remaining patties. Makes about 12.
Serve with sweet chilli sauce, lettuce leaves and lemon wedge.
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