Ingredients
400g cooked salmon
canned or fresh
½ cup mayonnaise
plus half a cup more for serving
1 egg
1 cup breadcrumbs
1 salt
½ cup jasmine rice
cooked
2 tbsp mustard
2 tbsp lemon juice
plus 2 tablespoons more
1 corn
cooked and kernels removed
½ cup canola oil
Equipment
- 1 Large mixing bowl
- 1 Large frying pan
- 1 Splatter guard
- 1 Plate
- 1 Paper towels
Instructions
- In a large mixing bowl, mix together the salmon, half a cup mayonnaise, egg, breadcrumbs, salt, rice, mustard, 2 tablespoons lemon juice, and corn.
- Form into small patties, about 1/3 cup each in size, and set aside.
- Pour 2 tablespoons of canola 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 mayonnaise and serve a dollop with the salmon cakes.
Notes
Tip
If you use canned salmon, spend some time removing the bones and skin bits.
Tip
I like to use 'Panko breadcrumbs which are the Japanese-style breadcrumbs that are coarser and lighter than the fine breadcrumbs that are more commonly used. You can find these in the Asian section of the larger grocery stores
Variation
For a more adult version, add 2 teaspoons of wasabi and a tablespoon of soy sauce into the salmon cake recipe – absolutely delicious!
