SALMON CORN CAKES

Salmon Corn Cakes image

Provided by Molly O'Neill

Categories dinner, appetizer, main course

Time 30m

Yield Four servings

Number Of Ingredients 9

Ingredients

4 teaspoons olive oil
2 small leeks, white and light green parts only, trimmed and finely chopped
1 1/2 cups chopped shiitake mushrooms
12 ounces cooked salmon, coarsely chopped
2 eggs, beaten
1/4 cup chopped chives
2 teaspoons salt
Freshly ground black pepper to taste
1/2 cup cornmeal

Steps:

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 1/4 cup of the cornmeal.
Form the mixture into 12 cakes, each about 1/2 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.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams

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