Sauteed Corn Cakes with Smoked Salmon

By DrChef

Prep: 10 minutes Cook time: 7 minutes

Ingredients

• 2 C frozen corn kernels, thawed
• 2 T minced chives
• 2 t all-purpose flour
• 2 egg whites, beaten
• 1 t olive oil
• 1/3 C sour cream
• 4 thin slices smoked salmon (about 2 oz)
• 1 tomato, sliced
• 1 small red onion, very thinly sliced
• 1 T lemon juice
• 1/4 t salt
• 1/4 t pepper

Details

Servings 4

Preparation

Step 1

1. Roughly chop 1 C corn and place in large bowl. Add remaining corn chives, flour, and beaten egg whites. Mix well to combine into batter.
2. Heat oil in nonstick skillet over medium heat. Drop 1/4 C dollops of batter into pan. Cook until golden brown and crisp on bottom, 3-4 minutes; flip and cook until browned 2-3 minutes. Drain on paper towel-lined plate.
3. Arrange cakes on serving plate and garnish with sour cream, salmon tomato and onion. Sprinkle with lemon, salt, pepper.