Salmon, corn and rice cakesIngredients
- 400g cooked salmon, canned or fresh
- half a cup mayonnaise, plus half a cup more for serving
- 1 egg
- 1 cup breadcrumbs
- 1 teaspoon salt
- half a cup jasmine rice, cooked
- 2 teaspoons mustard
- 2 tablespoons lemon juice, plus 2 tablespoons more
- 1 ear of corn, cooked and kernels removed
- half a cup canola oil
In a large mixing bowl, mix together the salmon, half a 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 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.
- These are divine! If you use canned salmon, spend some time removing the bones and skin bits. This is a wonderful dinner to throw together when you dont have time to stop at the fishmonger.
- 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
- For a more adult version, add 2 teaspoons of wasabi and a tablespoon of soy sauce into the salmon cake recipe – absolutely delicious!
This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealands best recipe finder.