Salmon-Corn Cakes
Deborah Bridgers
ingredients
- 1 lb Cooked Salmon
- 1/2 c Cooked Fresh Corn
- 1/4 c Shallots, diced medium
- 3 T Italian Parsley, finely chopped
- 1 Egg, beaten
- 3 T unsalted Butter, melted
- 1 T Fresh Ginger, grated
- 1 t Paprika
- 1 t Soy Sauce
- 1 t Sea Salt
- 1/2 c Fresh Bread Crumbs
- oil for frying
- lemon wedges
directions
- 1
1. Combine everything except bread crumbs. Add 1/4 c of bread crumbs and reserve the rest. Gently mix together so that salmon breaks up a bit, but still has decent chunks.
- 2
2. Form mix into patties, pressing together firmly. If needed add a little more bread crumbs to help everything stay together.
- 3
3. Heat oil in a skillet over medium heat. Gently dredge patties in remaining bread crumbs, then place into skillet. Cook each side until it is golden brown, (about 3 minutes each side) (Turning these can be a delicate operation. It helps to use two spatulas at the same time to prevent the cakes from breaking apart.)
- 4
4. Drain on paper towels, squeeze some lemon over, and enjoy.
Source: Deborah Bridgers
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