Mini salmon, corn and potato cakes
Portions:
30Preparation Time:
Cooking Time:
Ingredients
- ⅓ cup (80 g) Butter
- 4 cups (625 g) Arctic Gardens Diced Potatoes
- 1½ cup (250 g) Arctic Gardens Whole Kernel Corn
- 1 cup (125 g) Arctic Gardens Diced Onions
- 7 cups (1.25 kg) Fresh or canned cooked salmon
- 1 tbsp. (1.5 g) Dried dill
- 1 cup (125 g) Grated cheddar cheese
- 5 cups (1.25 L) Béchamel sauce
Preparation
- Preheat oven to 375°F (190°C).
- Melt butter in a large pot.
- Add potatoes, onion, and corn and sauté for 3 minutes.
- Add 2 cups (500 ml) béchamel sauce, salmon, dill, and cheddar and mix well.
- Pour 100 g of salmon mix into each mold on muffin tray.
- Place in oven on center rack and cook for 30 minutes.
- Remove from molds and top each mini pie with remaining béchamel sauce.
