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    You are in: Home / Recipes / Taos Salmon Chalupas ( Salmon Corn Cakes) Recipe
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    Taos Salmon Chalupas ( Salmon Corn Cakes)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Molly53's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix corn meal, water and salt together.
    2. 2
      Cook until slightly thickened.
    3. 3
      Cool and add the egg and salmon; form into patties for frying.
    4. 4
      Fry in hot fat.
    5. 5
      When brown on both sides, sprinkle a tablespoon of grated cheese on each patty and serve with sauce and onion slices.

    Ratings & Reviews:

    • on January 14, 2008

      45

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Taos Salmon Chalupas ( Salmon Corn Cakes)

    Serving Size: 1 (359 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 288.1
     
    Calories from Fat 83
    29%
    Total Fat 9.3 g
    14%
    Saturated Fat 3.0 g
    15%
    Cholesterol 91.3 mg
    30%
    Sodium 1490.9 mg
    62%
    Total Carbohydrate 32.4 g
    10%
    Dietary Fiber 3.3 g
    13%
    Sugars 2.5 g
    10%
    Protein 18.7 g
    37%

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