Salmon Corn Cakes Or Tuna Corn Cakes
Salmon or tuna corn cakes are savory, protein-packed patties with a tangy lemon flavor, perfect for quick lunches or casual dinners, appealing to seafood lovers.
Ingredients
Instructions
- Grease a heated skillet if necessary.
- Mix eggs, flour, lemon juice, salt, and pepper with a hand beater until foamy.
- Stir in the drained corn and flaked salmon or tuna.
Tips & Substitutions
For a lighter texture, separate the egg whites and beat them until stiff peaks form before gently folding them into the mixture. You can substitute the canned salmon or tuna with cooked crab from the Boiled Crab Meltaways for a different flavor. If you prefer a spicier kick, consider adding diced jalapeños or chopped fresh herbs like cilantro or parsley.
Serving Suggestions
Serve these corn cakes with a dollop of sour cream or a squeeze of fresh lemon juice for added flavor. They pair wonderfully with a side salad or roasted vegetables. For a complete meal, consider serving them alongside Janet'S Shrimp Dip as an appetizer. They can also be enjoyed as a light lunch or dinner option, perfect for seafood recipes enthusiasts.
Storage & Reheating
Store leftover salmon or tuna corn cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 3-4 minutes on each side or until heated through and crispy. Alternatively, you can bake them in a preheated oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Corn Cakes Or Tuna Corn Cakes contains roughly 84 calories, with 3g protein, 19g carbohydrates, and 1g fat. It is an excellent source of vitamin C (40% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1942mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned corn?
Yes, you can use frozen corn! Just make sure to thaw and drain it well before adding it to the mixture. This will help maintain the right consistency of the corn cakes.
How can I make these corn cakes gluten-free?
To make gluten-free corn cakes, simply substitute the all-purpose flour with a gluten-free flour blend. Almond flour or oat flour can also work well, but keep in mind that the texture may vary slightly.
What can I serve with these corn cakes?
These corn cakes are versatile and can be served with various accompaniments. Consider pairing them with a fresh garden salad, a creamy avocado sauce, or even alongside Tuna Or Chicken Special Casserole for a hearty meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).