members recipes

These salmon cakes can be made with fresh or tinned salmon, fresh summer corn or frozen. Best of all they can be made gluten free and will be so much better than anything you get in a restaurant. Switch up the fish to minced shrimp or crab. Make them vegetarian with shredded zucchini

Ingredients
1 lb/450g salmon, canned or cooked fresh flaked
2 ears of corn, cooked kernel removed about ½ cup/125ml (substitute frozen)
2 large shallots, diced medium
3 tbsp/45ml parsley, finely chopped
1 egg, beaten
1 tbsp/15ml chipotle, seeded and minced
1 tsp/5ml paprika or seafood seasoning
1 tsp/5ml water
1 tsp/5ml sea salt
½ cup/118ml rice crumbs, divided (substitute bread crumbs)
2 tbsp/30ml canola oil
1-2 lemons, limes or oranges, cut to squeeze over cooked cakes

Method
Combine all ingredients together reserving half of the crumb mixture. Gently mixed making sure not to break up the salmon too much. Use a ¼ cup/60ml ice cream scoop portion out the salmon, pressing into disks. Place remaining crumbs in a dish. Lightly coat both sides of the cakes. Heat a large skillet over medium high heat. Add oil and let warm up to almost smoking. Carefully place salmon cakes in the skillet. Cook for 2-3 minutes per side.
Check out this video http://www.youtube.com/watch?v=k0TNIUwhgf8