Taos Salmon Chalupas ( Salmon Corn Cakes)

"Small patties would make an excellent appetizer. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947"
 
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Ready In:
30mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. These are really good. I had my doubts about the enchilada sauce on the salmon, but it was FANTASTIC! They don't reheat well, but are really good the first time around!
     
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