Salmon, corn and rice cakes

    400g cooked salmon, fresh or canned
    ¼ cup mayonnaise, plus ½ cup more for serving
    ¼ cup rice, cooked    
    1 egg
    1 cup breadcrumbs
    1 teaspoon salt
    2 teaspoons mustard
    2 tablespoons lemon juice, plus 2 tablespoons more
    1 ear of corn, cooked and kernels removed
    ¼ cup oil

- In a large mixing bowl, mix together the salmon, ¼ cup mayonnaise, egg, breadcrumbs, salt, rice, mustard, lemon juice, and corn.
- Form into small patties, about 1/3 cup each in size, and set aside.
- Pour 2 tablespoons of oil into a large frying pan and bring to a low-medium heat. Fry the cakes in batches until golden. Be very careful the heat is not too high or the corn kernels will start popping. You should use a splatter guard if you have one.
- Place the salmon cakes on a plate lined with paper towels to drain off the oil.
- Stir together the 2 tablespoons more of lemon juice and the extra ½ cup of mayonnaise and serve a dollop with the salmon cakes.

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