Serves: 15
Total Calories: 206

CAKE:
1 1/2 pounds salmon fillets
1 slice high quality white bread
2 tablespoons mayonnaise
1 teaspoon brown mustard
1 teaspoon chipotle pepper chili powder
1 teaspoon salt
2 tablespoons finely chopped onions
1 tablespoon finely chopped cilantro
6 scallion tops finely chopped
2 tablespoons chopped parsley
1 1/2 tablespoons lime juice
red bell pepper rings and garlic roasted asparagus as garnish

BREADING:
1/2 cup flour
2 large eggs
1 1/2 teaspoons oils plus more for deep frying
1 1/2 teaspoons water
1 cup dry bread crumbs

CREAMY CHIPOTLE SAUCE:
3/4 cup sour cream
2 tablespoons mayonnaise
2 teaspoons Chipotle chili in adobo sauce, chopped (small can in the Mexican food section)
1 clove garlic, minced or pressed
1 tablespoon minced cilantro
1 teaspoon lime juice
14- or 16-inch oven, full bed of coals for deep frying (50-60 for 16-inch oven)

CAKES AND BREADING:
Dice or chop salmon into 1/4 inch pieces. Remove crust from bread, crumb bread into small bits. In a medium bowl, Combine salmon, bread, onion, cilantro, scallions and parsley. In a small bowl cream mayo, mustard, chipotle, salt and lime juice. Pour over Salmon mixture. Gently mix until thoroughly combined. Using a fat 1/4 cup measure, form patties about 3/4 in thick. Place on parchment paper lined tray. Place in fridge or ice chest for 30 minutes. In a bowl combine eggs, oil and water, mix well. Place flour and bread crumbs on separate plates. Remove cakes from fridge. Dip cakes into flour, shake off excess. Dip into egg mix, then into bread crumbs, coating well.

Pour 1/2 inch oil into oven. Heat until just smoking. Fry cakes for 2-4 min. per side until golden brown, using care when turning.

CHIPOTLE SAUCE:
In a small bowl, cream mayo, sour cream and lime juice. Mix in all other ingredients until well blended. Place in fridge for 30 min. to blend flavors. Remove 15 min. before serving.

Serve Salmon cakes with a dollop of chipotle sauce, with the extra in a bowl nearby. Garnish with red pepper rings and asparagus.

Nutritional Facts:

Serves: 15
Total Calories: 206
Calories from Fat: 100

More Recipes from the Cast Iron Covered Wagon Cookin' -Appetizers Cookbook:
Bacon Wrapped Scallops
Bacon Wrapped Shrimp Skewers
California Rolls - American-Style Sushi Rolls
Ceviche Sabroso
Crab Rangoon
Crab Stuffed Dutch Oven Mushrooms
Dave's Crab And Avocado Ceviche
Easy Tuna Ceviche
Gyro Meat Balls And Tzatziki Sauce
Lamb Stuffed Grape Leaves
Mexican Style Ceviche
Southwest Salmon Cakes With Creamy Chipotle Sauce
Spicy Mud Bug (Crawfish) Cakes
Tempura Batter
Tempura Fry