I have a new favey fave and it’s “Corny” Salmon Tuna Cakes! The title is a mouthful but what can you do?
Have you heard of Tasty Kitchen? It’s a community of cooks created by The Pioneer Woman; it’s pretty nifty. In my opinion there can never be to many social networks for cooks, it’s where recipes are shared and new ideas are born. Tasty Kitchen is where I stumbled upon this great dish. Craving Salmon Cakes but looking for a new way to make them, simply looking to be inspired. Inspired I was!
These cakes are flavorful and light; dare I say a perfect summer food. The corn and cheese compliments the salmon and tuna. While the touch of ranch seasoning gives the patty the needed oomph. The finish result is sublime! I can eat these bad boys every day … I kid you not however I don’t. I hope you will enjoy these “cakes” as much as my friends and I do!
Until Next Time!
Corny Salmon Tuna Cakes
Adapted from janabanana at tastykitchen
2 cans 6 Oz Each Of Boneless, Skinless Pink Salmon, drained and flaked
1 can 4.5 oz Albacore Tuna, drained and flaked
1 cup panko bread crumbs
1 cup Shredded Cheddar Cheese
1/2 cup frozen or canned corn kernels, drained if canned
1/2 cup of Mayo(nnaise)
2 Tablespoons Ketchup
1 Tablespoon Dried Ranch Seasoning
1 large egg, beaten
1 Tablespoon of Olive oil
In a large mixing bowl add drained and flaked salmon and tuna, panko, cheese, and corn and mix until evenly distributed. Next add mayo, ketchup, ranch seasoning, and beaten egg to the mixture and mix until incorporated.
Refrigerate for at least one hour to allow the combination to “firm” up (After making these several times refrigerating makes the mixture easier to work with in my opinion).
After refrigerating take the mixture and form patties and set aside. Next, in a frying pan add oil and let it get hot. Add patties to the oil cooking approximately 4 to 5 minutes on each side.
Serving suggestion: make it a “burger” and serve on a potato roll with fresh spinach and sliced tomatoes topped with an herb mayonnaise.