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Jalapeno Salmon Cakes

salmon

----RAITA----
1 cup plain low-fat yogurt
1/2 cup grated English cucumber
1/2 teaspoon salt
----SALMON CAKES----
1 teaspoon cumin seeds
2 cans (7-1/2oz) salmon; drained and flaked
2 jalapeno peppers; seeded and chopped fine
1 large onion; chopped fine
2 cloves garlic; chopped fine
1 large egg; lightly beaten
1/4 cup light mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup yellow cornmeal
1 teaspoon vegetable oil

Raita: In bowl, combine yogurt, cucumber and salt; set aside. Salmon cakes: In large non-stick frypan, roast cumin seeds over medium-high heat for 1 to 2 minutes or until fragrant, shaking pan and stirring frequently. Grind in mortar with pestle. In medium bowl, combine ground cumin seeds, salmon, jalapeno peppers, onion, garlic, egg, mayonnaise, salt and pepper; shape into 8 patties. Put cornmeal on large plate; coat salmon cakes lightly with cornmeal. In large non-stick frypan, heat oil over medium heat. Add salmon cakes and cook for 10 to 14 minutes or until golden, turning once. Serve with raita. For best results, cook the cakes in a non-stick pan or a non-stick electric frypan.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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