Corny Salmon Cakes

Number of Servings: 
4
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 canola mayonnaise
2 tablespoons ketchup
1 large omega-3 egg, beaten
1 tablespoon canola oil
Nutrition Information: 

(per serving)
390 calories, 18g fat (3g saturated, 1.8g omega-3), 800mg sodium, 26g carbohydrates, 2g fiber, 33g protein, 20% calcium

Instructions: 

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.

Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com

Average: 5 (1 vote)
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