Corny Salmon Cakes
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 Eggland's Best egg, large, beaten
- 1 tablespoon Canola Oil
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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 373 |
| Fat | 14g |
| Saturated Fat | 4g |
| Cholesterol | 112mg |
| Sodium | 1360mg |
| Carbohydrates | 26g |
| Dietary Fiber | 1g |
| Protein | 33g |
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