These Spicy Salmon Cornmeal Cakes are produced with just a couple of basic components and are fantastic for a swift, nutritious meal. Take pleasure in the leftovers more than a salad for lunch!

This submit was originally published in February 2011. Pics and text up to date April 2017.

Hello Good friends!

I originally shared this recipe 6 decades in the past (WHAT?!) on the site! It is been a beloved of mine ever since and I keep on to make them a few occasions a 12 months. It is a single of my go-to recipes when I have nothing to make because I generally appear to be to have salmon in the freezer and cornmeal in the pantry.

The initially time I produced them, I was experimenting with whether the cakes would stick alongside one another if I used yogurt and left out the egg (because I was out of them). Turns out they did! Considering that then I have produced them with hummus rather of yogurt as effectively and that functions equally effectively.

I bake these in the oven because it’s palms off and easy…just put them on parchment paper and flip them once throughout baking. I most just lately produced these before this week and served them more than cauliflower rice. I acquired the pre-produced sort you can just pop in the microwave and blended it with a minimal butter, some garlic powder and some peas.

These salmon cakes are fantastic for food items prep because they basically flavor better the 2nd working day. You could also cook dinner the salmon in advance of time and make the cakes the night time of. They are great hot or chilly and I love topping them with salsa or guacamole. Here’s how you make them:

Spicy Salmon Cornmeal Cakes

Ingredients

• 
  
  1
  
  pound salmon fillets, cooked
  


• 
  
  1/4
  
  cup purple pepper, diced
  


• 
  
  1/4
  
  cup onion, diced
  


• 
  
  2
  
  cloves garlic, minced
  


• 
  
  1
  
  tsp Previous Bay seasoning
  


• 
  
  2-three
  
  tsp sriracha (optional)
  


• 
  
  1/three
  
  cup cornmeal
  


• 
  
  1/three
  
  cup simple yogurt or hummus
  

Guidance

Put salmon in a substantial bowl and flake into parts. Incorporate peppers, onions, garlic, Previous Bay and sriracha and stir to merge.

Incorporate peppers, onions, garlic, Previous Bay and sriracha and stir to merge.

Incorporate cornmeal and stir effectively.

Incorporate yogurt or hummus and blend right up until effectively merged.

Variety into 8-10 tiny cakes, squeezing firmly to make certain they stick alongside one another.

Bake at four hundred degrees for sixteen minutes, flipping once.

by Lindsay

Recipe Notes

Serve with a dipping sauce like yogurt blended with thai chili sauce, guacamole or salsa.

I have found that the hummus makes these a little bit drier than the yogurt, but I generally best them with a dipping sauce that takes care of that. Be guaranteed to squeeze these alongside one another quite tightly when forming the cakes and really don't make them way too major or they’ll be difficult to flip.

Take pleasure in!
–Lindsay–