SALMON CAKES WITH CORN AND GREEN CHILI

Salmon Cakes With Corn and Green Chili image

Provided by Moira Hodgson

Time 30m

Yield 4 servings

Number Of Ingredients 13

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Ingredients

1 small onion
2 tablespoons unsalted butter
1 cup sweet corn, scraped off cob
2 cups cooked salmon
3 large potatoes, skinned, boiled and mashed (about 2 cups)
1/2 cup Italian parsley, minced
1 tablespoon Dijon mustard
1 fresh green chili, seeded and minced (or more to taste)
2 large eggs
Coarse salt and freshly ground pepper to taste
Approximately 2 cups plain dry bread crumbs
1/2 cup peanut or vegetable oil
1 lemon, quartered

Steps:

Soften the onion in the butter. Add the corn and saute for one minute. Combine with the salmon and potatoes in a large mixing bowl. Add the parsley, mustard, chili and eggs and season with salt and freshly ground pepper.
Shape the salmon mixture into small patties about three inches across and roll them in bread crumbs. Place them on a rack to dry for about 15 minutes.
Heat the oil in a frying pan. Cook the patties three or four at a time, so that they do not crowd the pan, until they are lightly browned on both sides. Drain them on paper towels and keep them warm in a low oven until you are ready to eat. Serve with the lemon quarters.

Nutrition Facts : @context http, Calories 1069, UnsaturatedFat 45 grams, Carbohydrate 64 grams, Fat 66 grams, Fiber 6 grams, Protein 55 grams, SaturatedFat 13 grams, Sodium 1158 milligrams, Sugar 8 grams, TransFat 0 grams