Salmon Corn Cakes
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4teaspoons olive oil
- 2small leeks, white and light green parts only, trimmed and finely chopped
- 1½cups chopped shiitake mushrooms
- 12ounces cooked salmon, coarsely chopped
- 2eggs, beaten
- ¼cup chopped chives
- 2teaspoons salt
- Freshly ground black pepper to taste
- ½cup cornmeal
Nutritional analysis per serving (4 servings)
351 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 23 grams protein; 447 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat olive oil in a small skillet. Add leeks and cook until softened, about 5 minutes. Stir in mushrooms and cook until soft, about 5 minutes. Place in a bowl and let cool. Stir in salmon, eggs, chives, salt, pepper and ¼ cup of the cornmeal.
- Step 2
Form the mixture into 12 cakes, each about ½ inch thick. Coat a large nonstick skillet lightly with oil. Heat over medium heat until hot. Coat salmon cakes lightly on both sides with the remaining cornmeal. Add as many fish cakes as will fit comfortably in pan. Cook until nicely browned on both sides, about 2 minutes per side.
Private Notes
Comments
Not a hit for me. Mushrooms added a weird texture. I used canned salmon and that probably didn’t help. The whole thing was dry.
I added 2 Tbsp mayonnaise, based on the comment that these were dry. Also, use a fatty salmon, not sockeye. Next time I will add capers and serve with homemade tarter sauce. Let the mix sit in the fridge before forming patties, then it’s easier to dip in cornmeal.
I found these dry....solutions anyone? I made them according to the recipe.