Salmon Cakes With Corn and Green Chili

• 1 small onion
• 2 tablespoons unsalted butter
• 1 cup sweet corn, scraped off cob
• 2 cups cooked salmon
• 3 large potatoes, skinned, boiled and mashed (about 2 cups)
• 1/2 cup Italian parsley, minced
• 1 tablespoon Dijon mustard
• 1 fresh green chili, seeded and minced (or more to taste)
• 2 large eggs
• Coarse salt and freshly ground pepper to taste
• Approximately 2 cups plain dry bread crumbs
• 1/2 cup peanut or vegetable oil
• 1 lemon, quartered

1. Soften the onion in the butter.
2. Add the corn and saute for one minute.
3. Combine with the salmon and potatoes in a large mixing bowl.
4. Add the parsley, mustard, chili and eggs and season with salt and freshly ground pepper.
5. Shape the salmon mixture into small patties about three inches across and roll them in bread crumbs.
6. Place them on a rack to dry for about 15 minutes.
7. Heat the oil in a frying pan.
8. Cook the patties three or four at a time, so that they do not crowd the pan, until they are lightly browned on both sides.
9. Drain them on paper towels and keep them warm in a low oven until you are ready to eat.
10. Serve with the lemon quarters.

onion, unsalted butter, sweet corn, salmon, potatoes, italian parsley, mustard, green chili, eggs, salt, bread crumbs, peanut, lemon

Taken from cooking.nytimes.com/recipes/3411 (may not work)