Corny Salmon Cakes

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Corny Salmon Cakes
Prep Time
10 mins
Cook Time
10 mins
Yield
4 servings
Recipe by: The Meal Makeover Moms

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

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 large Eggland's Best egg, beaten
  • 1 tablespoon Canola Oil

Nutrition

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

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 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.

Filed Under: Appetizer, Side Dish

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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