Taos Salmon Chalupas ( Salmon Corn Cakes)

READY IN: 30mins
Recipe by mollypaul

Small patties would make an excellent appetizer. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Top Review by jwilhunt

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!

Ingredients Nutrition

Directions

  1. Mix corn meal, water and salt together.
  2. Cook until slightly thickened.
  3. Cool and add the egg and salmon; form into patties for frying.
  4. Fry in hot fat.
  5. 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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