Tandoori Spiced Salmon Cakes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 7.5 oz cans salmon, drained
  • 1 cup frozen corn, thawed or canned corn
  • 1 large egg
  • ½ cup panko bread crumbs + ¼ cup panko bread crumbs in a shallow plate
  • 2 Tbsp tandoori paste
  • ¼ cup fresh cilantro, chopped
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • Pinch of ground black pepper
  • 3 Tbsp extra-virgin olive oil
Instructions
  1. Place all ingredients (first ten) into a bowl. Mix together using a fork until all ingredients are combined.
  2. Shape into 2" or 3" patties and then press salmon cakes into the breadcrumbs, coating both sides well.
  3. Heat the olive oil in a large oven-safe nonstick skillet or cast iron pan over medium heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side.
  4. Transfer the skillet to the oven and bake until the cakes are heated through. About 5 - 8 minutes more.
Recipe by Carrots & Cake at http://www.carrotsandcake.ca/tandoori-spiced-salmon-cakes/