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Spicy Salmon and Corn Cakes with Mango Tartar Sauce
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Spicy Salmon and Corn Cakes with Mango Tartar Sauce

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 servings
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Make the tartar sauce: mix together all the ingredients. Cover and refrigerate until ready to use.
  2. 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.
  3. 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.
  4. Serve immediately with the tartar sauce.

Notes

  • from The Deen Family Cookbook