Ingredients
- 1 small onion
- 2 tablespoons unsalted butter
- 1 cup sweet corn, scraped off cob
- 2 cups cooked salmon
- 3 large potatoes, skinned, boiled and mashed (about 2 cups)
- ½ cup Italian parsley, minced
- 1 tablespoon Dijon mustard
- 1 fresh green chili, seeded and minced (or more to taste)
- 2 large eggs
- Coarse salt and freshly ground pepper to taste
- Approximately 2 cups plain dry bread crumbs
- ½ cup peanut or vegetable oil
- 1 lemon, quartered
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Nutritional Information
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Nutritional analysis per serving (4 servings)
849 calories; 52 grams fat; 12 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 14 grams polyunsaturated fat; 62 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 34 grams protein; 162 milligrams cholesterol; 546 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Soften the onion in the butter. Add the corn and saute for one minute. Combine with the salmon and potatoes in a large mixing bowl. Add the parsley, mustard, chili and eggs and season with salt and freshly ground pepper.
- Shape the salmon mixture into small patties about three inches across and roll them in bread crumbs. Place them on a rack to dry for about 15 minutes.
- Heat the oil in a frying pan. Cook the patties three or four at a time, so that they do not crowd the pan, until they are lightly browned on both sides. Drain them on paper towels and keep them warm in a low oven until you are ready to eat. Serve with the lemon quarters.
30 minutes
Dining and Cooking