Filed Under: fry, Side, spanishportuguese, Under 20 Mins, Vegetables

Salmon Cakes with Sweet Corn and Tomato Salad

Double the recipe to turn these cakes into salmon burgers—serve on brioche buns

April 8th, 2012

Recipe by LeeAnne Wright
Food styling by Ian Muggridge
Prop styling by Shelly Tauber

Prep Time
20 minutes
Cook Time
10 minutes
  • 1 can salmon, drained well
  • 1 green onion, finely chopped
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon finely chopped red pepper
  • 1 egg
  • ½ teaspoons fish seasoning mix
  • ½ teaspoons Worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • ⅓ cup panko, plus ¼ cup for dredging
  • 2 tablespoons canola oil for pan-frying
Sweet Corn & Tomato Salad
  • 2 cups frozen corn, defrosted
  • 1½ cups grape tomatoes, halved
  • 2 green onions, finely sliced
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon chili powder
  • 2 tablespoons maple syrup
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  1. Mix all salmon cakes ingredients together in a bowl until well combined.

  2. Form 4 round patties, 2 inches in diameter.

  3. Spread remaining panko on a piece of waxed paper or plate. Coat patties in panko, pressing to form firm, well-coated cakes.

  4. Heat oil in a frying pan over medium heat. Pan-fry cakes about 3-4 minutes per side or until lightly browned and crisp.

  5. To make Sweet Corn & Tomato Salad, place all ingredients in a large bowl and stir to combine.

Nutrients Per Serving

Per 2 cakes and 1½ cups salad: about 240 calories, 12 g fat, 9 g protein, 26 g carbs, 3 g fibre. Excellent source of vitamin C.

Salmon Cakes with Sweet Corn and Tomato Salad
Photography by Yvonne Duivenvoorden

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