Corn chip crusted salmon cakes

Recipe Information

Ingredients

• Salmon cakes

  • 2 cups corn chips

  • 1 large egg

  • 1 6-ounce can salmon

  • 1/2 cup black beans with bell peppers

  • 1 teaspoon seafood seasoning

  • 1 teaspoon cumin

  • 1 pinch chili powder or cayenne pepper

  • Salt and pepper to taste

  • 2 tablespoons all-purpose flour

  • 2 tablespoons butter (for frying)

• Lemon chili sauce

  • 1/2 cup sour cream

  • 2 tablespoons lemon juice

  • 1 teaspoon cumin

  • 1 pinch chili powder or cayenne pepper

  • Salt and pepper to taste

Directions

• Add the corn chips to a medium mixing bowl and crush into gravel-sized pieces with wooden spoon.

• In a separate mixing bowl, beat the egg.

• Add the salmon and stir to combine with the egg.

• Add the beans and all seasonings and stir. Add the crushed chips, flour, and stir.

• Form 5 patties of equal size. 3 1/2 inches diameter is optimal.

• Melt 1 tablespoon of butter on a large non-stick skillet over medium-high heat.

• Add the salmon cakes to the skillet and cook for 3-4 minutes on first side.

• Flip and add the remaining butter. Cook for 2-3 minutes on second side, or until cakes have golden edges. Allow cakes to cool.

• Combine all the lemon chili sauce ingredients in a bowl and drizzle over salmon cakes.

Nutrition (per serving)

• Calories: 259 cal

• Total fat: 16g

• Saturated fat: 7g

• Monounsaturated fat: 0g

• Cholesterol: 71mg

• Sodium: 266mg

• Potassium: 0g

• Carbohydrate: 14g

• Fiber: 2g

• Protein: 15g