Salmon & corn cakes Recipe

American Appetizer

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More American Appetizer Recipes

Ingredients:

475g container Mashed Potato
1 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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Submitted 7/6/05.
Source:
Submitted By: Eileen Cooper

Salmon & corn cakes


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Other cooking sites with salmon recipes:
thesalmons.org recipes for Salmon
Salmon Recipes at allrecipes.com
Chef De Cuisine Salmon Recipe Collection