Salmon Cakes With Corn and Green Chili Recipe

Name: Salmon Cakes With Corn and Green Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); 1/2 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; 1/2 cup peanut or vegetable oil; 1 lemon, quartered

Servings: persons

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)
1/2 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
1/2 cup peanut or vegetable oil
1 lemon, quartered

1
Soften the onion in the butter.
2
Add the corn and saute for one minute.
3
Combine with the salmon and potatoes in a large mixing bowl.
4
Add the parsley, mustard, chili and eggs and season with salt and freshly ground pepper.
5
Shape the salmon mixture into small patties about three inches across and roll them in bread crumbs.
6
Place them on a rack to dry for about 15 minutes.
7
Heat the oil in a frying pan.
8
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.
9
Drain them on paper towels and keep them warm in a low oven until you are ready to eat.
10
Serve with the lemon quarters.

772

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 small onion, 2 tablespoons unsalted butter, 1 cup sweet corn, scraped off cob, 2 cups cooked salmon, and more.

Yes, Salmon Cakes With Corn and Green Chili falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Salmon Cakes With Corn and Green Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions