Corny Salmon Cakes: Ingredients: 1 14 oz. can boneless, skinless pink salmon, drained and finely flaked 1 cup dried breadcrumbs, divided 3/4 cup pre-shredded reduced fat cheddar cheese 3/4 cup frozen whole kernel corn, thawed 1/3 cup mayonnaise 2 tablespoons ketchup 1 large egg 1 tablespoon canola oil Directions: 1. Combine salmon, 1/2 cup of breadcrumbs, cheese, corn, mayonnaise, ketchup, and egg in a bowl and mix until combined. 2. Shape the mixture into patties and coat with the remaining 1/2 cup of breadcrumbs. 3. Heat half the oil in a nonstick skillet over medium heat. Cook the patties for 5 minutes until golden brown, flip the patties and cook for an additional 4 to 5 minutes.
Posted on: Wed, 31 Jul 2013 23:04:11 +0000
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