Salmon Corn Cakes

• 4 teaspoons olive oil
• 2 small leeks, white and light green parts only, trimmed and finely chopped
• 1 1/2 cups chopped shiitake mushrooms
• 12 ounces cooked salmon, coarsely chopped
• 2 eggs, beaten
• 1/4 cup chopped chives
• 2 teaspoons salt
• Freshly ground black pepper to taste
• 1/2 cup cornmeal

1. Heat olive oil in a small skillet.
2. Add leeks and cook until softened, about 5 minutes.
3. Stir in mushrooms and cook until soft, about 5 minutes.
4. Place in a bowl and let cool.
5. Stir in salmon, eggs, chives, salt, pepper and 1/4 cup of the cornmeal.
6. Form the mixture into 12 cakes, each about 1/2 inch thick.
7. Coat a large nonstick skillet lightly with oil.
8. Heat over medium heat until hot.
9. Coat salmon cakes lightly on both sides with the remaining cornmeal.
10. Add as many fish cakes as will fit comfortably in pan.
11. Cook until nicely browned on both sides, about 2 minutes per side.

olive oil, leeks, shiitake mushrooms, salmon, eggs, chives, salt, freshly ground black pepper, cornmeal

Taken from cooking.nytimes.com/recipes/7922 (may not work)