Friday, June 4, 1971

Salmon Corn Cakes


Combine mashed potato and canned salmon to make these family friendly patties.

The ingredient of Salmon Corn Cakes

  • 475g mashed potato
  • 1 corn cob kernels removed
  • 210g can red salmon medium drained flaked
  • 1 4 cup chopped fresh continental parsley
  • 1 cup 90g purchased dried breadcrumbs
  • 1 egg
  • canola oil to shallow frying
  • sweet chilli sauce to serve
  • coral lettuces torn washed to serve
  • lemon wedges to serve

The Instruction of salmon corn cakes

  • place the mashed potato corn salmon parsley breadcrumbs and egg in a bowl use your hands to mix until well combined shape 1 4 cup of the mixture into a patty put on a plate repeat to make 12 patties refrigerate for 30 minutes
  • heat the oil in a large non stick frying pan over a medium high heat add half the salmon and corn patties and cook for 2 3 minutes on each side or until golden brown transfer to a plate repeat with the remaining patties
  • serve with sweet chilli sauce lettuce leaves and lemon wedges

Nutritions of Salmon Corn Cakes

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation