Total Time
28mins
Prep 20 mins
Cook 8 mins

Salmon cakes with green chilies topped with lemon herb mayo. Make these in the morning and they are ready for a fast dinner.

Ingredients Nutrition

Directions

  1. In frying pan saute chopped celery and chopped onions for 5 minutes. Cool.
  2. In large bowl combine all ingredients mix well and refridgerate for at least 10 minutes.
  3. Shape mixture into 4 patties, about 3/4 inch thick.
  4. Spray skillet with nonstick cooking spray. Heat over medium high heat cook 6-8 minutes.
  5. Serve with salsa, cocktail or tartar sauce or lemon herb mayo:.
  6. 3/4 cup mayo 1 tbsp fresh lemon juice 1 tbsp horseradish 1/2 tsp thyme 2 tbsp melted butter, cooled.

Reviews

(7)
Most Helpful

These were very good. I left out the green chiles simply because I didn't have any, but they still tasted great. I also modified the dressing because I didn't have horsradish. I used the mayo, dome fresh dill, and some green onions...tasted great. Thanks.

seesko July 11, 2008

It's very easy to do. I really like that. The taste is good but the Dijon mustard was all we can taste. So next time, I'll omit it. And I won't put green chilies or less. Thanks Calee :) Made for Zaar Star Game.

Boomette January 20, 2008

Nice flavor combo here! The outside had a crispy crust and the inside was very moist. We prefer ours a little drier. The chilis gave this a zip that was very nice. Thanks for a great recipe!

Mama's Kitchen (Hope) April 11, 2007

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