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Spicy Salmon Cakes With Mango Tartar Sauce Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
12 (2-inch) cakes Servings
$ /Serving

Spicy Salmon Cakes With Mango Tartar Sauce Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
12 (2-inch) cakes Servings
$ /Serving

Ingredients

  • 1 cup mango, peeled and diced (1 large mango)
  • 1/2 cup mayonnaise
  • 1 tablespoon capers, drained and chopped
  • 1 (14.75 oz) can boneless pink salmon, drained
  • 1 cup panko, (or dry breadcrumbs)
  • 2 eggs, lightly beaten
  • 3 tablespoons fresh parsley leaves, chopped
  • 3 tablespoons red onion
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon salt, plus extra to season the tartar sauce
  • 1/3 cup cornmeal
  • black pepper, freshly ground, to taste in cakes and sauce

Preparation

To make tartar sauce, whisk together the mango, mayonnaise, capers, salt and pepper, to taste, in a medium bowl. Cover and refrigerate until ready to use.

Yield: 1 1/2 cups

Heat 1/4-inch of oil in a large skillet over medium-high heat.

Put the salmon in a medium bowl and break it up with a fork. Add the panko, eggs, parsley, onion, cayenne and salt. Season with black pepper, to taste, and mix well. Form the mixture into 12 cakes and coat them with the cornmeal

Carefully put the cakes in the oil, 5 or 6 at a time, and cook until golden brown; about 3 to 4 minutes per side. Transfer to a paper-towel lined plate to drain. Arrange them on a serving platter and serve immediately with tartar sauce.

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Preparation

To make tartar sauce, whisk together the mango, mayonnaise, capers, salt and pepper, to taste, in a medium bowl. Cover and refrigerate until ready to use.

Yield: 1 1/2 cups

Heat 1/4-inch of oil in a large skillet over medium-high heat.

Put the salmon in a medium bowl and break it up with a fork. Add the panko, eggs, parsley, onion, cayenne and salt. Season with black pepper, to taste, and mix well. Form the mixture into 12 cakes and coat them with the cornmeal

Carefully put the cakes in the oil, 5 or 6 at a time, and cook until golden brown; about 3 to 4 minutes per side. Transfer to a paper-towel lined plate to drain. Arrange them on a serving platter and serve immediately with tartar sauce.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product