Salmon Cakes with Corn Salsa

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
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
Directions
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.

Servings Per Recipe: 4
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

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