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Tex-Mex Salmon Cakes

kept byprawnie1872

Tex-Mex Salmon Cakes
By Bev Weidner on January 26, 2012 in Fish, Mexican, Seafood
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Okay so there’s this….thing.

That like, the majority of the population of the universe fah-rickin’ LOSE THEIR MINDS over to eat. They go to all kinds of lengths, risk important relationships, see expensive therapists, maybe even consider assassination for a single bite.


But not me. For some reason, that one (or 45) special taste bud didn’t find its way into my mouth DNA or whatever, and I’m left a loner in this cold, dark world.


I KNOW! Cake. I’m just….eh about it. I will seriously watch people shovel 14 square-foot bites at a time into their mouths and I’m like, YAWN.

Stop laughing.

You know by now that I’m a savory lover to the max, through and through, until the cows come home and all that. But I want to be a part of this cake frenzy, dang it!

So this is what I had to do.


Tex-Mex salmon cakes! Um, yeah. Cute, little, with a RELISH ON TOP. It’s a cake! But with healthy stuff in it. I’m so ruining your life right now.

These cakes make my mouth do the Macarena. Does yours? HMMM MMMM.

Oh! I guess you could say, I can have my cake and eat it too, BAAAAHAAHAHAHAHA.

I’m not even going to apologize.

Dale a tu cuerpo alegria Macarena
Que tu cuerpo es pa’ darle alegria why cosa buena
Dale a tu cuerpo alegria, Macarena
Hey, Macarena!

Does the cake club have tee-shirts? Because I have a great idea for one.

I’m not allowed in, am I?

Tex-Mex Salmon Cakes:

(adapted from Sara Moulton)

What it took for 8 cakes:

* 1 (15 oz) can salmon, drained (don’t be scared!)
* 1 (4 oz) can green diced chiles
* 2 cups blue corn tortilla chips, crumbled in a plastic baggy
* 1 cup finely diced white or yellow onion
* 4 Tbs. vegetable oil, divided
* 1 cup cilantro, finely chopped
* 1 Tbs. cumin
* 1/2 cup all-purpose flour
* 1 cup frozen corn
* 10 oz baby spinach
* 1 roma tomato, diced
* pinch of coarse salt and freshly ground pepper



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