Corny Salmon Cakes

By JDARK

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

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.