Recipe: Yummy Salmon and sweet corn cakes

Salmon and sweet corn cakes. In large bowl, stir together salmon, corn, bell pepper, onion and garlic; stir in eggs. Stir in all remaining ingredients except flour and oil; gradually stir in flour. Set cakes aside, and keep warm. Combine sour cream, cheese, and pimiento in small sauce pan; cook over low heat, stirring constantly, until thoroughly heated. Heat a frying pan large enough to hold all the salmon cakes.

In a medium bowl, whisk the eggs with the milk. In a large bowl, combine kumara, corn, shallots, salmon, coriander, flour, cheese and eggs. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. You can cook Salmon and sweet corn cakes using 13 ingredients and 5 steps. Here is how you cook that.

Ingredients of Salmon and sweet corn cakes

1. You need 2 of potatoes, boiled, mashed and cooled.
2. It's 1 of salmon fillet, cooked, cooled and flaked.
3. Prepare Half of a small tin of sweet corn.
4. You need of Parsley.
5. You need 1 of egg, beaten.
6. It's of Breadcrumbs.
7. You need to taste of Salt.
8. It's of Oil for frying.
9. It's of If making hummus:.
10. You need Tin of chickpeas, drained.
11. It's 1-2 cloves of garlic.
12. You need of Juice of 2 lemons (I like mine tangy).
13. Prepare of Good amount of olive oil.

Add pureed corn mixture to flour mixture, stirring until just combined. Sweet Corn and Salmon Cakes with Salad. When the month of March rolls around, I always think about spring cleaning my kitchen. Sweet potato, freshly cooked salmon, and seasonings are shaped into patties and pan-fried into crisp and tasty salmon cakes.

Salmon and sweet corn cakes instructions

1. Mix mashed potatoes, salmon and sweet corn in a bowl.
2. Add beaten egg and parsley. Mix well. Divide mixture into 4 and roll in breadcrumbs. Leave in fridge for at least an hour.
3. Heat oil in a pan. Shallow fry for about 3 mins on each side until golden brown. Drain on kitchen paper.
4. If making hummus, whizz up ingredients in a food processor until smooth.
5. Serve :).

Corn is not yet in season, so I used one can of shoepeg white corn (niblets) and the ratio to the rest of the relish was perfect. Cook the potatoes in boiling salted water until really tender. Drain and allow to steam-dry in a colander. Tip into a bowl, season and mash. Stir in the mayonnaise, tuna, sweetcorn and chives or parsley.