Bruce Barone ~ Recipe of the Day

Baked Salmon Cakes in Ramekins

Based on Padma Laksmi's
Keralan Crab Cakes Recipe
from her cookbook
Tangy Tart Hot & Sweet

Ingredients

1 pound cooked Sockeye Salmon, shredded
1/2 cup dry bread crumbs
4 chilies, Jalapeno/Serrano, minced
1 cup chopped chives
1 cup shredded unsweetened coconut
1/2 cup shredded carrot
1/ cup finely diced celery
1 cup sweet corn, fresh, canned or frozen
1 large egg, beaten
1 teaspoon salt
1/4 cup milk

Directions

Combine all the ingredients in a mixing bowl except for the milk. Add the milk a bit at a time; you may need more or less to adhere the ingredients into a thick cohesive mixture.

Form four patties and place into four ramekin dishes (Padma calls for frying but we are trying to stay away from fried food).

Bake at 400 for 30 minutes. Serve with Chutney.

 

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