Killer Salmon Patties / Cakes |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Great Southwest twist on a classic dish. Ingredients:
3 tablespoons canola oil |
1 small white onion, chopped |
1 (14 ounce) can pink salmon |
1 (4 1/2 ounce) can diced green chilies, drained |
1/2 cup crumbled tortilla chips |
1 tablespoon mayonnaise |
1 egg |
1 teaspoon minced garlic clove |
1/2 teaspoon ground cumin |
1/4 cup all-purpose flour |
10 ounces frozen corn kernels |
1 cup bottled salsa |
Directions:
1. Heat 1 tablespoon of the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionaly, until softened, about 5 minutes. Transfer the onion to a medium bowl. Set the skillet aside.
2. Add the salmon, chiles, tortillas chips, mayonnaise, egg, garlic and cumin to the onion in the bowl and stir until combined.
3. Form the mixture into 4 patties. Coat the patties lightly in flour on all sides.
4. Add the remaining 2 tablespoons of oil to the skillet and heat over high until hot; reduce the heat to medium and add the patties. Saute' until well browned on both sides, 4 to 5 minutes per side.
5. Meanwhile, cook corn according to package directions, drain well and add to salsa. Heat just until hot.
6. Serve the patties topped with corn salsa.
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