Spicy Salmon and Corn Cakes with Mango Tartar Sauce
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Spicy Salmon and Corn Cakes with Mango Tartar Sauce
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Recipe for Spicy Salmon and Corn Cakes with Mango Tartar Sauce. An easy salmon cake recipe made from canned salmon topped with homemade sweet and salty tartar sauce.
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Ingredients
Tartar Sauce
- 1 cup peeled diced mango (about 1 large mango)
- 1/2 cup mayonnaise
- 2 tablespoons capers drained and chopped
- pinch salt
- black pepper
Salmon Cakes
- pink salmon drained, boneless, one 14.5-ounce can
- 1 cup panko
- 2 egg slightly beaten
- 3 tablespoons parsley chopped, fresh
- 2 tablespoons onion red, chopped
- 1/2 teaspoon cayenne pepper more or less to taste
- 1/4 teaspoon salt
- black pepper
- 1/3 cup vegetable oil for frying
Instructions
- Make the tartar sauce: mix together all the ingredients. Cover and refrigerate until ready to use.
- Put the salmon in a bowl and break it up with a fork. Add the panko, eggs, parsley, onion, cayenne pepper, salt and pepper and mix to combine. Form the mixture into 12 patties and coat them in the cornmeal.
- Heat 1/4-inch of oil in the bottom of a large skillet over medium-high heat. Place the cakes – 4 to 5 at a time – in the oil and cook until golden brown, about 3 to 4 minutes per side. Transfer to a paper towel lined plate to drain.
- Serve immediately with the tartar sauce.
Notes
- from The Deen Family Cookbook
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