Killer Salmon Patties / Cakes
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 44.37 ml canola oil
- 1 small white onion, chopped
- 396.89 g can pink salmon
- 127.57 g can diced green chilies, drained
- 118.29 ml crumbled tortilla chips
- 14.79 ml mayonnaise
- 1 egg
- 4.92 ml minced garlic clove
- 2.46 ml ground cumin
- 59.14 ml all-purpose flour
- 283.49 g frozen corn kernels
- 236.59 ml bottled salsa
directions
- Heat 1 tablespoon of the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionaly, until softened, about 5 minutes. Transfer the onion to a medium bowl. Set the skillet aside.
- Add the salmon, chiles, tortillas chips, mayonnaise, egg, garlic and cumin to the onion in the bowl and stir until combined.
- Form the mixture into 4 patties. Coat the patties lightly in flour on all sides.
- Add the remaining 2 tablespoons of oil to the skillet and heat over high until hot; reduce the heat to medium and add the patties. Saute' until well browned on both sides, 4 to 5 minutes per side.
- Meanwhile, cook corn according to package directions, drain well and add to salsa. Heat just until hot.
- Serve the patties topped with corn salsa.
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RECIPE SUBMITTED BY
donniestaggs
Carrollton, Texas