Select a size: | | | |
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 2 cans 6 Oz Each Of Boneless, Skinless Pink Salmon, Drained & Finely Flaked
- 1 cup Dried Bread Crumbs, Divided
- ¾ cups Shredded Cheddar Cheese
- ¾ cups Frozen Corn Kernels, Thawed (or Canned, Whatever You Have)
- ⅓ cups Or So Of Mayonnaise
- 2 Tablespoons Ketchup
- 1 whole Large Egg
- 1 Tablespoon Or So Of Oil (canola Or Veg)
Preparation Instructions
Combine the salmon, 1/2 cup of the bread crumbs, cheese, corn, mayonnaise, ketchup and egg in a bowl and mix until combined.
Shape the mixture into 8 patties (or more if you want to use these for appetizers) and coat the whole patty with the remaining 1/2 cup of bread crumbs.
Heat up half of the oil in a large nonstick skillet over medium heat. Cook the patties until they are golden brown on one side, about 5 minutes. Add the remaining oil to the skillet and flip the patties to cook an additional 4 to 5 minutes.
*For a deliciously easy sauce: Put roasted red peppers, mayo, salt & pepper in a food processor and whip it up!
