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.
Servings 6 servings
Calories
Ingredients
Tartar Sauce
- 1 cup peeled diced mango (about 1 large mango)
- 1/2 cup mayonnaise
- 2 tablespoons capers drained and chopped
- pinch of salt
- pepper
Salmon Cakes
- One 14.5-ounce can boneless pink salmon drained
- 1 cup panko
- 2 eggs slightly beaten
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped red onion
- 1/2 teaspoon cayenne pepper – more or less to taste
- 1/4 teaspoon salt
- 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.