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Corny Salmon Cakes

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Ingredients

  • 2 6-ounce cans boneless, skinless pink salmon
  • 1 cup dried bread crumbs
  • 3/4 cup shredded Cheddar cheese
  • 3/4 cup frozen corn kernels, thawed
  • 1/3 cup light canola mayonnaise
  • 2 tablespoons ketchup
  • 1 large egg, beaten
  • 1 tablespoon canola oil

Details

Servings 4
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

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.

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