Salmon cakes with crunchy corn relish from The Foster's Market Cookbook: Favorite Recipes for Morning, Noon, and Night by Sara Foster and Sarah Belk King

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grits soufflé; Classic mashed potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TheCookingFairy on January 22, 2013

    This is an amazing recipe. I'm a personal chef and ALL my clients love, love this and ask for it again and again. It freezes beautifully, if you sear it off in the pan first, defrost in fridge and bake in oven. If the salmon cake is too runny, simply place in the freezer on parchment on a baking sheet for 10-15 minutes before searing.

  • sturlington on January 11, 2013

    This recipe did not work out well for me. A bit too much mayonnaise, and the cakes did not hold together well. I prefer the mashed potato cakes from this same book, which would also be good with some salmon mixed in. Made 1/2013.

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