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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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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