Salmon Cakes with Corn Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
Salmon Cakes:2 large cans pink salmon1 small can diced green chiles1 egg2 TBS chopped cilantro1 tsp white pepper1 tsp ground coriander2 tsp salt1 tsp peppercanola oil cooking sprayCorn Salsa:2 cups corn kernels 1 cup fresh style salsa1 TBS chopped fresh cilantro
Drain canned salmon, empty into a large bowl-pick over for bones and remove them. Add 1 beaten egg, chopped cilantro, seasonings and small can of diced green chiles. Set aside. Mix together Corn, Salsa and Cilantro in a bowl and refrigerate aside. Form salmon mixture into 12 patties. Put 1/8 cup bread crumbs and 1/8 cup of white cornmeal on a plate. Cover patties with bread crumbs. Spray a non-stick pan with cooking spray (or, spray the patties before putting them in the pan) Heat the pan to med-high. Cook the cakes in small batches about 4 minutes on each side until crispy and place on a paper towel lined plate when finished. Serve with Corn Salsa-also good with sweet chili sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user JVDINGLETON.
Number of Servings: 4
Recipe submitted by SparkPeople user JVDINGLETON.
Nutritional Info Amount Per Serving
- Calories: 395.6
- Total Fat: 14.6 g
- Cholesterol: 168.1 mg
- Sodium: 1,663.4 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 2.3 g
- Protein: 45.6 g
Member Reviews