Salmon Corn Cakes

Ingredients

• 4 teaspoons olive oil
• 2 small leeks, white and light green parts only, trimmed and finely chopped
• 1 ½ cups chopped shiitake mushrooms
• 12 ounces cooked salmon, coarsely chopped
• 2 eggs, beaten
• ¼ cup chopped chives
• 2 teaspoons salt
• Freshly ground black pepper to taste
• ½ cup cornmeal

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    359 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 23 grams protein; 139 milligrams cholesterol; 1139 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Heat olive oil in a small skillet. Add leeks and cook until softened, about 5 minutes. Stir in mushrooms and cook until soft, about 5 minutes. Place in a bowl and let cool. Stir in salmon, eggs, chives, salt, pepper and 1/4 cup of the cornmeal.
2. Form the mixture into 12 cakes, each about 1/2 inch thick. Coat a large nonstick skillet lightly with oil. Heat over medium heat until hot. Coat salmon cakes lightly on both sides with the remaining cornmeal. Add as many fish cakes as will fit comfortably in pan. Cook until nicely browned on both sides, about 2 minutes per side.

30 minutes