Corny Salmon Cakes
Makes 4 Servings
Ingredients
- Two 6-ounce cans boneless, skinless pink salmon, drained and finely flaked
- 1 cup dried bread crumbs, divided
- 3/4 cup preshredded reduced-fat 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
Directions
- Combine the salmon, 1/2 cup bread crumbs, cheese, corn, mayonnaise, ketchup, and egg in a bowl and mix until combined.
- Shape the mixture into 8 patties and coat with the remaining 1/2 cup bread crumbs.
- Heat half the oil in a large nonstick skillet over medium-high heat. Cook the patties until golden brown, 5 minutes. Add the remaining oil to the skillet, flip the patties and cook an additional 4 to 5 minutes.