Corny Salmon Cakes

Corny Salmon Cakes

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    6-ounce cans boneless, skinless pink salmon

  • 1

    cup dried bread crumbs

  • ¾

    cup shredded Cheddar cheese

  • ¾

    cup frozen corn kernels, thawed

  • cup light canola mayonnaise

  • 2

    tablespoons ketchup

  • 1

    large egg, beaten

  • 1

    tablespoon canola oil

Directions

1. Combine the salmon, 1/2 cup bread crumbs, cheese, corn, mayonnaise, ketchup and egg in a bowl and mix until well blended. 2. Shape the mixture into 8 patties and coat with remaining bread crumbs. 3. Heat the oil in a large nonstick skillet over medium heat. 4. Cook the patties until golden brown, about 5 minutes. 5. Add the remaining oil to the skillet, flip the patties and cook an additional 4 to 5 minutes.


Nutrition

Facebook Conversations