Salmon Corn Cakes

1. 1

   Heat olive oil in a small skillet.

2. 2

   Add leeks and cook until softened, about 5 minutes.

3. 3

   Stir in mushrooms and cook until soft, about 5 minutes.

4. 4

   Place in a bowl and let cool.

5. 5

   Stir in salmon, eggs, chives, salt, pepper and 1/4 cup of the cornmeal.

6. 6

   Form the mixture into 12 cakes, each about 1/2 inch thick.

7. 7

   Coat a large nonstick skillet lightly with oil.

8. 8

   Heat over medium heat until hot.

9. 9

   Coat salmon cakes lightly on both sides with the remaining cornmeal.

10. 10

    Add as many fish cakes as will fit comfortably in pan.

11. 11

    Cook until nicely browned on both sides, about 2 minutes per side.

* Per serving · 4 servings · Values may vary.

No additional tips available.