Spicy Salmon Cakes with Mango Tartar Sauce

Total Time:
23 min
Prep:
15 min
Cook:
8 min

Yield:
12 (2-inch) cakes
Level:
Easy

Ingredients
  • Tartar Sauce:
  • 1 cup peeled, diced mango (1 large)
  • 1/2 cup mayonnaise
  • 1 tablespoon capers, drained and chopped
  • Pinch salt and freshly ground black pepper
  • Salmon Cakes:
  • Vegetable oil, for frying
  • 1 (14.75-ounce) can boneless pink salmon, drained
  • 1 cup panko or dry bread crumbs
  • 2 eggs, lightly beaten
  • 3 tablespoons chopped fresh parsley leaves
  • 3 tablespoons chopped red onion
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1/3 cup cornmeal
Directions
  • To make tartar sauce, whisk together the mango, mayonnaise, capers, and salt and pepper, to taste, in a medium bowl. Cover and refrigerate until ready to use.

  • Yield: 1 1/2 cups

  • Heat 1/4-inch of oil in a large skillet over medium-high heat.

  • Put the salmon in a medium bowl and break it up with a fork. Add the panko, eggs, parsley, onion, cayenne and salt. Season with black pepper, to taste, and mix well. Form the mixture into 12 cakes and coat them with the cornmeal

  • Carefully put the cakes in the oil, 5 or 6 at a time, and cook until golden brown; about 3 to 4 minutes per side. Transfer to a paper-towel lined plate to drain. Arrange them on a serving platter and serve immediately with tartar sauce.


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