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Receta Mini Salmon Cake Appetizers with Creamy Chipotle Chile Sauce
Add a photoWonderful appetizer for entertaining.
Ingredientes
- 1 lb. salmon filet, poached, cooled
- 1 slice white bread, crust removed, minced
- 2 tsp. mayonnaise
- 3 scallions, minced
- 2 tbs. minced parsley
- 1/2 tsp. salt + a pinch
- 1 tbs. lemon juice from fresh lemon
- 1/2 cup flour
- 2 beaten eggs, divided
- 1/2 cup seasoned bread crumbs
- olive oil
- lemon wedges
- Chipotle Sauce (make this ahead of time):
- 1/4 cup mayo
- 1/4 cup light sour cream
- 2 tsp. chipotle en adobo sauce
- 2 tsp. minced cilantro
- 1 tsp. lime juice
- 1 tsp. minced manzanilla olives
- 1/4 tsp. garlic powder
Direcciones
- Combine sauce ingredients together and refrigerate.
- Shread poached salmon, add bread, mayo, scallions, parsley, salt, lemon, 1/2 beaten egg, form into small patties, about an inch in diameter, and 3/4 inches tall. Press to flatten a bit.
- Put in freezer 10 minutes.
- Set up 3 plates with flour, then remaining egg with 1 tsp. water mixed in, then the bread crumbs.
- Heat the olive oil in a skillet (1/2 inch of oil).
- Dredge patties in flour, then egg, then bread crumbs.
- Saute until golden brown on both sides.
- Serve with lemon wedges and chipotle sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 8 servings | |
| Calories 276 | |
| Calories from Fat 156 | 57% |
| Total Fat 17.5g | 22% |
| Saturated Fat 4.03g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 167mg | 7% |
| Potassium 285mg | 8% |
| Total Carbs 13.88g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.0g | 1% |
| Protein 15.31g | 24% |
