Salsa Cakes Recipes

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SALSA CORN CAKES



Salsa Corn Cakes image

This recipe is super with fresh or canned corn. I whip up these patties to serve alongside nachos or tacos on hot summer evenings. The salsa is subtle but adds flavor. -Lisa Boettcher, Rosebush, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 12

6 ounces cream cheese, softened
1/4 cup butter, melted
6 large eggs
1 cup 2% milk
1-1/2 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
1 can (15-1/4 ounces) whole kernel corn, drained
1/2 cup salsa, drained
1/4 cup minced green onions
Sour cream and additional salsa

Steps:

  • In a large bowl, beat cream cheese and butter until smooth; add the eggs and mix well. Beat in the milk until smooth. Combine the flour, cornmeal, baking powder and salt; stir into cream cheese mixture just until moistened. Fold in the corn, salsa and onions. , Pour batter by 1/4 cupfuls into a large greased cast-iron skillet or hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with sour cream and salsa.

Nutrition Facts : Calories 324 calories, Fat 15g fat (8g saturated fat), Cholesterol 191mg cholesterol, Sodium 715mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.

MR. MORRIS' SALSA CAKE



Mr. Morris' Salsa Cake image

Found this interesting cake recipe this weekend in an equally interesting cookbook called Morning Fires, Evening Lights published by the Marlboro folks. Yes, those Marlboro folks. I appreciate a creative culinary experiment and this is it. Have not tested the recipe-yet. (Tomatoes are a fruit after all!) Let's Salsa?

Provided by COOKGIRl

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 23

2 cups flour
1 1/3 cups sugar
4 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup salsa (homemade, a good store-bought brand, or use the salsa recipe below)
1/2 cup shortening
2 eggs
1/3 cup water
6 ounces cream cheese, softened
4 cups powdered sugar
2 tablespoons butter, to room temperature
1/2 teaspoon pure vanilla extract
2 cups tomatoes, crushed (or equivalent canned tomatoes)
1 cup roasted red pepper, chopped
2 garlic cloves, finely minced (I'm thinking less garlic or no garlic for this recipe!?!?)
2 tablespoons chopped fresh cilantro or 2 teaspoons fresh parsley
1 teaspoon jalapeno, minced
1 tablespoon olive oil
2 teaspoons apple cider vinegar or 2 teaspoons balsamic vinegar
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • In large bowl mix the flour, sugar, baking powder, soda, cinnamon, cloves and allspice. Cut in the shortening with a pastry blender.
  • Add the salsa, beating 3 minutes with an electric mixer. Next beat in the eggs and water, beating another 3 minutes.
  • Grease and flour two 8-inch round cake pans or one large bundt pan. Line the pan(s) with parchment paper.
  • Pour in batter evenly into the pan.
  • Bake for 30-35 minutes or until a toothpick inserted in center of cake comes out clean. Note that the cake may take longer to cook if baked in a bundt pan.
  • In the meantime, prepare the cream cheese frosting.
  • Beat all ingredients together until smooth. Set aside.
  • Cool cake on wire rack then frost with cream cheese frosting.
  • Pat yourself on the back for being adventurous.
  • Parting Words: "And somewhere, later on, ranch kitchens, cabins and range camps will fill with people and easy conversation (and Cookgirl adds that these various venues will also fill with people coughing, heavy clouds of cigarette smoke; the smoke detector alarms will be set off -- ) Because THIS is Marlboro Country.".

Nutrition Facts : Calories 496.8, Fat 17.6, SaturatedFat 6.6, Cholesterol 51.7, Sodium 641.6, Carbohydrate 82.5, Fiber 1.6, Sugar 63.3, Protein 4.8

SALMON CAKES WITH SALSA



Salmon Cakes With Salsa image

Provided by Florence Fabricant

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 10

2 cups cooked boned salmon (about 1 pound)
4 ounces smoked salmon, minced
1 cup mashed potatoes
1/4 cup finely chopped scallions
2 tablespoons minced fresh coriander
2 eggs
Salt and freshly ground black pepper to taste
1/2 cup bread crumbs
Vegetable oil for frying
Green salsa (recipe follows)

Steps:

  • Mash the salmon in a bowl. Mix with the smoked salmon, potatoes, scallions, coriander and eggs. Season to taste with salt and pepper.
  • Shape into 16 cakes about three inches in diameter and one-half-inch thick. Coat with bread crumbs and chill at least one hour.
  • Heat oil in a large skillet. Fry the cakes over medium heat until golden brown, turning them once to brown both sides. Keep them warm in a 200- degree oven until ready to serve.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 29 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 4 grams, Sodium 329 milligrams, Sugar 1 gram, TransFat 0 grams

CRAB CAKES WITH TOMATO SALSA



Crab Cakes with Tomato Salsa image

Categories     Cocktail Party     New Year's Eve     Basil     Crab     Bell Pepper     Pan-Fry     Bon Appétit

Yield Makes 8

Number Of Ingredients 14

1 pound fresh crabmeat
1/2 cup chopped red bell pepper
1/2 cup chopped green onions
3 tablespoons chopped fresh basil
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon hot pepper sauce
Dash of Worcestershire sauce
3 1/4 cups fresh breadcrumbs from crustless French bread
1 large egg
2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil
Tomato salsa

Steps:

  • Mix first 9 ingredients in large bowl. Season with salt and pepper. Mix in 1/4 cup breadcrumbs and egg. Shape crab mixture into eight 2 1/2-inch-diameter patties, using scant 1/2 cup mixture for each. (Can be made 6 hours ahead. Cover; chill.)
  • Place 3 cups breadcrumbs in shallow dish. Coat crab cakes in breadcrumbs, pressing to adhere. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium heat. Add 4 crab cakes and cook until golden brown, about 4 minutes per side. Repeat with remaining butter, oil and crab cakes. Divide among 4 plates. Serve with salsa.

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