Baked Salmon-Corn-Coconut-Quinoa Cake

I have made Salmon Cakes so many times. I don’t really follow any specific recipe. I make them with what I have in my kitchen. This one is based somewhat on a recipe from Padma Lakshmi’s book Tangy Tart Hot & Sweet.

Here I am making the cakes:

I combined about 3 cups leftover Sockeye Salmon, 1/2 cup frozen corn, 1/2 cup coconut, 1 cup cooked quinoa, 1 seeded and finely minced red chili, 1 small celery stalk finely minced, 1 egg, 2 tablespoons mayo, 1 tablespoon Dijon, 1 tablespoon Worcestershire sauce. And baked in 400 degree oven from 30 minutes, turning cakes once.

I served these with a Yogurt, Honey, Lemon, Heartbreaking Dawn’s Mango Habanero Sauce.


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