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Location: Texas, United States

Friday, March 20, 2009

Salmon Corn Cakes

1 lb Cooked Salmon

1/2 c Cooked Fresh Corn

1/4 c Shallots, diced medium

3 T Italian Parsley, finely chopped

1 Egg, beaten

3 T unsalted Butter, melted

1 T Fresh Ginger, grated

1 t Paprika

1 t Soy Sauce

1 t Sea Salt

1/2 c Fresh Bread Crumbs

oil for frying

lemon wedges

1. Combine everything except bread crumbs. Add 1/4 c of bread crumbs and reserve the rest. Gently mix together so that salmon breaks up a bit, but still has decent chunks.

2. Form mix into patties, pressing together firmly. If needed add a little more bread crumbs to help everything stay together.

3. Heat oil in a skillet over medium heat. Gently dredge patties in remaining bread crumbs, then place into skillet. Cook each side until it is golden brown, (about 3 minutes each side) (Turning these can be a delicate operation. It helps to use two spatulas at the same time to prevent the cakes from breaking apart.)

4. Drain on paper towels, squeeze some lemon over, and enjoy.

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