Salmon Cakes & Mango Salsa

Ingredients

Salsa

• 2 large ripe mangos, diced small to make about 2 1/2 cups
• 1 cup of toasted coconut
• 3/4 cup of small diced red bell pepper
• 1/2 cup of small diced red onion
• 1/4 cup of chopped cilantro
• 1/4 cup of small diced jalapeno
• 1/4 cup lime juice
• 1 tbsp olive oil
• 1 tsp salt

Salmon Cakes

• 6 (5 oz) cans Chicken of the Sea® Pink Salmon, drained (about 24 oz)
• 1 cup cooked red potatoes, skin removed, diced into half-inch pieces
• 1/2 cup half-inch diced celery
• 1/2 cup diced cooked bacon with fat removed
• 1/2 cup red onion diced small
• 3/4 cup chopped flat leaf parsley
• 1 tsp salt
• 1 tsp fresh cracked pepper
• 4 large eggs, whipped to a pale yellow color
• 2 cups breadcrumbs for coating the cakes

Directions

1. Start by combining all the salsa ingredients and let chill overnight so the flavors blend.
2. Once chilled, heat 2 cups of vegetable oil in a straight-sided sauté pan on medium high to 375°.
3. Combine all Salmon Cake ingredients, except the breadcrumbs.
4. Once mixed, portion twelve 3 oz patties on a sheet pan.
5. Add 2 cups of bread crumbs to a hotel pan and gently bread both sides of the salmon cakes.
6. Fry the cakes until golden brown on both sides. Drain and cool. Serve with the salsa.