Salsa Cakes Food

SALMON CAKES WITH MANGO SALSA

Steps:

• For the mango salsa:In a small bowl, gently mix together all of the ingredients. Cover and place in the refrigerator until ready to serve.For the salmon cakes:Preheat oven to 450ºF. Place salmon, skin side down, on a rimmed baking sheet. Drizzle with 1 tablespoon avocado oil and sprinkle with salt and pepper to taste. Bake in preheated oven for 10-15 minutes, or until it registers 130ºF (see note). Remove from oven and allow to cool slightly. Flip the fillet over and scrape off the skin. Discard.Place skinned salmon in a large bowl and crumble it with your fingers. Add remaining ingredients except remaining avocado oil. Mix very well with your hands. Form into patties about 2 to 2 ½ inches across. You should get about 12 to 14 patties. If the patties won't hold together, you can always add more mayonnaise. Preheat a large cast iron skillet over medium heat. Add 2 tablespoons of avocado oil and wait for it to get hot. Fry half of the patties until deep golden on each side and cooked through, about 3-4 minutes per side. Remove to a paper towel lined plate. Add more oil if necessary, and fry remaining patties as before. Serve immediately with the mango salsa and hot rice.Notes:• It's better to slightly under bake the salmon since it will get cooked more when you fry the patties. • Recipe for the patties adapted from Natasha's Kitchen.

SALSA CORN CAKES

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.

CORN CAKES

Steps:

• For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
• For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
• Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
• In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
• Serve the corn cakes hot, topped with the avocado salsa.

GRILLED ANGEL FOOD CAKE WITH FRUIT SALSA

Steps:

• In a small bowl, combine berries, kiwi, sugar and lime juice. Grill cake, cut side down, over medium heat or broil 4 in. from heat 1-3 minutes or until lightly browned. Cut into slices. Serve with fruit salsa and, if desired, whipped topping.

MR. MORRIS' SALSA CAKE

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.".

CORN CAKES WITH AVOCADO SALSA

Steps:

• In a bowl, combine the flour, egg, corn and half the onions with some seasoning, then mix well. Mix the avocado with the remaining onions, lime juice, coriander and seasoning, then set aside.
• Heat 1 tbsp oil in a non-stick frying pan. Drop tbsps of the corn mixture into the frying pan, smoothing them down to form cakes. Cook for about 2-3 mins on each side over a medium heat, adding the remaining oil if you need to. Serve hot with the avocado salsa, lime wedges and some warm refried beans.