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Salmon Corn Cakes PDF Print E-mail

 KosherEye.com

salmon-and-corn-cakes

By Eileen Goltz, CuisinebyEileen.com

A nice alternative for using fresh salmon. And when it is combined with fresh corn and made into patties - it is delicious.  They can be assembled ahead of time and refrigerated. Modified from epicurean.com.

Ingredients:

1 lb. cooked salmon (I bake mine or use leftovers)
2 ears of corn kernels
2 green onions, sliced thin
3 tablespoons chopped parsley
1 egg, beaten
3 tablespoons butter, melted
1 tablespoon fresh ginger, grated
1 teaspoon paprika
1 teaspoon soy sauce
1 kosher salt
1/2 to 1 cup bread crumbs (fresh and soft)
Oil for frying
Lemon wedges

Directions:

In a bowl combine the salmon, corn, green onion, parsley, egg, butter, ginger, paprika, soy salt and salt. Gently mix to combine then add 1/4 cup of bread crumbs and mix to combine. Form the mixture into patties, making sure to press the mixture together firmly. Add more bread crumbs if you need to help everything stay together. Press the bread crumbs onto both sides of each patty.

In a skillet heat the oil. Cook each patty for about 3 to 4 minutes on each side. Be careful when you flip these patties, they can fall apart so you may want to use to spatulas. Drain on paper towels and serve with lemon wedges.

Notes:

Recipes: Fish, Salmon Cakes, Kosher

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