You can bake this tasty treats to cut down even further on the oil.


Serves 4


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


Combine salmon, corn, shallots, parsley, egg, chipotle, paprika, water, salt and half of the rice crumbs together reserving half of the crumb mixture. Gently mixed making sure not to break up the salmon too much. Use a 1/4 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.