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Spicy salmon and corn cakes with mango tartar sauce

Servings:
Makes 12 2-inch cakes and 1 1/2 cups of sauce Servings
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Ingredients

For tartar sauce
  • 1 cup peeled, diced mango (1 large)
  • 1/2 cup mayonnaise
  • 2 tablespoon capers, drained and chopped
For salmon cakes
  • 1 cup peeled, diced mango (1 large)
  • 1/2 cup mayonnaise
  • 2 tablespoon capers, drained and chopped
  • 1 cup panko, or dry bread crumbs
  • 2 cup eggs, lightly beaten
  • 3 tablespoon chopped fresh parsley
  • 2 tablespoon chopped red onion
  • 1/2 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon salt
  • 1/3 cup cornmeal

Preparation

Baking Directions:

For sauce:To make the tartar sauce, whisk together the mango, mayonnaise, capers, and salt in a medium bowl.

Add pepper to taste.

Cover and refrigerate until ready to use.

For salmon cakes:Put the salmon in a medium bowl and break it up with a fork.

Add the panko, eggs, parsley, onion, cayenne, salt and pepper to taste, and mix well.

Form the mixture into 12 cakes and coat them with the cornmeal.

Heat ¼ inch of oil in a large skillet over medium-high heat.

Carefully place the cakes in the oil 5 or 6 at a time, and cook until golden brown, 3 to 4 minutes per side.

Transfer to a paper towel-lined plate to drain.

Serve immediately with the tartar sauce.