TAOS SALMON CHALUPAS ( SALMON CORN CAKES)

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Taos Salmon Chalupas ( Salmon Corn Cakes) image

Small patties would make an excellent appetizer. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Provided by Molly53

Categories     Southwestern U.S.

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup cornmeal
1 cup water, boiling
1 teaspoon salt
1 egg, well beaten
8 ounces salmon, drained
1/2 cup grated cheese (American, Cheddar or Monterrey Jack)
15 ounces enchilada sauce (or Gebhardt's Chili Gravy)
1 onion, peeled and sliced into rings
lard or other fat, for frying

Steps:

  • Mix corn meal, water and salt together.
  • Cook until slightly thickened.
  • Cool and add the egg and salmon; form into patties for frying.
  • Fry in hot fat.
  • When brown on both sides, sprinkle a tablespoon of grated cheese on each patty and serve with sauce and onion slices.

Nutrition Facts : Calories 288.2, Fat 9.3, SaturatedFat 3, Cholesterol 91.4, Sodium 1491, Carbohydrate 32.5, Fiber 3.4, Sugar 2.6, Protein 18.7

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