Corny Salmon Cakes

Photo of Corny Salmon Cakes
Prep Time
10 mins
Cook Time
10 mins
Yield
4 servings
Recipe by:

Serve with an easy tossed green salad and dinner is ready in a flash.

Make This Recipe

Ingredients

  • Two 6-ounce cans boneless, skinless pink salmon, drained and finely flaked
  • 1 cup dried Bread Crumbs, divided
  • 3/4 cup pre-shredded reduced-fat Cheddar Cheese
  • 3/4 cup frozen Corn kernels, thawed
  • 1/3 cup light Mayonnaise
  • 2 tablespoons Ketchup
  • 1 Eggland's Best egg, large, beaten
  • 1 tablespoon Canola Oil
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Preparation

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

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 Serving
Calories 373
Fat 14g
Saturated Fat 4g
Cholesterol 112mg
Sodium 1360mg
Carbohydrates 26g
Dietary Fiber 1g
Protein 33g