Are you ready to transform ordinary ingredients into an extraordinary meal that will have everyone asking for seconds? These Salmon and Corn Cakes are not just another seafood recipe – they're a perfect blend of crispy, golden exterior and tender, flavor-packed interior that will revolutionize your dinner routine. Imagine a dish that combines the rich, flaky goodness of salmon with sweet corn and a satisfying crunch that makes every bite an adventure!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 can corn, drained
- 1 lb salmon, cooked and flaked
- 1/2 cup breadcrumbs
- 1/4 cup green onions, chopped
- 1 egg, beaten
- 1 tsp salt
- 1/2 tsp pepper
- Oil for frying
Instructions
- Begin by preparing all your ingredients. Drain the can of corn and set it aside. If you haven't already, cook the salmon and then flake it into small pieces using a fork. Chop the green onions and set them aside as well.
- In a large mixing bowl, combine the flaked salmon, drained corn, chopped green onions, breadcrumbs, beaten egg, salt, and pepper. Mix everything together until well combined. The mixture should hold together; if it seems too wet, you can add a bit more breadcrumbs.
- Once the mixture is ready, form it into small patties, about 2-3 inches in diameter. You should be able to make approximately 8 cakes from the mixture.
- Heat a large skillet over medium heat and add enough oil to cover the bottom of the pan. Allow the oil to heat up for a minute or two.
- Carefully place the salmon and corn cakes in the skillet, making sure not to overcrowd the pan. You may need to cook them in batches. Fry the cakes for about 4-5 minutes on each side or until they are golden brown and crispy.
- Once cooked, transfer the cakes to a plate lined with paper towels to drain any excess oil. This will help keep them crispy.
- Serve the salmon and corn cakes warm, garnished with additional chopped green onions if desired. These cakes can be enjoyed on their own or with a dipping sauce of your choice.
Tips
- Make sure to thoroughly drain the corn to prevent your cakes from becoming too wet and falling apart during cooking.
- For extra flavor, consider adding a pinch of Old Bay seasoning or some fresh herbs like dill or parsley to the mixture.
- Use a non-stick skillet or well-seasoned cast-iron pan to ensure your cakes don't stick and develop a beautiful golden crust.
- If the mixture seems too loose, refrigerate it for 15-20 minutes before forming patties. This helps the cakes hold together better during cooking.
- For a healthier option, you can bake these cakes in a preheated 400°F oven for about 12-15 minutes, flipping halfway through, instead of frying.
- Serve immediately for the best texture and crispiness. These cakes are best enjoyed fresh and hot off the skillet!
Nutrition Facts
Calories: 243kcal
Carbohydrates: 14g
Protein: 24g
Fat: 14g
Saturated Fat: g
Cholesterol: 97mg
