6-ounce cans boneless, skinless pink salmon
cup dried bread crumbs
cup shredded Cheddar cheese
cup frozen corn kernels, thawed
cup light canola mayonnaise
large egg, beaten
tablespoon canola oil
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.