Salmon Cakes With Corn and Green Chili

By Moira Hodgson

Published September 10, 1994

Total Time
30 minutes
Rating
4(95)
Comments
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Featured in: FOOD; Complementing Salmon, Baked or in Cakes

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Ingredients

Yield:4 servings

  • 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)

  • ½ 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

  • ½ cup peanut or vegetable oil

  • 1 lemon, quartered

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

69 grams carbs; 217 milligrams cholesterol; 1089 calories; 31 grams monosaturated fat; 15 grams polyunsaturated fat; 13 grams saturated fat; 66 grams fat; 7 grams fiber; 1175 milligrams sodium; 55 grams protein; 8 grams sugar

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.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

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Ratings

4 out of 5
95 user ratings
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Comments

C in DC

Excellent - we did have to adjust for what we had on hand. No corn or jalapeno, so an additional onion & some strong homemade pesto. Patted into cakes & refrigerated for an hour, then baked on oiled parchment paper (no crumbs or frying) until crispy, turning once. Served with fresh dill caper sauce (homemade mayo, lots of chopped fresh dill, extra lemon juice & capers) and a side of grilled garden zucchini.

Jane Logan

I made this with canned salmon and baked the salmon patties in the oven. Rave reviews!

Jamie

I used frozen corn, otherwise made as per recipe… cakes were delicious! I made a sauce using 2 heaping T of avocado oil mayo, a couple teaspoons Dijon mustard, zest of a whole lemon and 1/4 teaspoon dried dill… so yummy! I needed to make more each time we enjoyed a couple of the salmon cakes, which are also delicious on top of a green salad, using the sauce as a salad dressing!

Jamie

Oops forgot to mention that I also used gluten free panko as I have celiac. Letting the cakes sit for the 15 minute drying period really helped them firm up for frying too!

me

No potatoes or jalapeño so substituted ricotta mixed with flour and chili crisp

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