Salmon-Corn Cakes

Provided by Woman's Day

  • Saved by 15 people
  • Viewed 43 Times
  • Prep: 10 mins
  • Cook: 12 mins
  • Ready in: 22 mins
  • Serves:

Ingredients

  • 1 can (14.75 oz) pink salmon, not drained
  • 1 can (11 oz) vacuum-packed corn, drained
  • 42 saltine crackers, crushed fine (1 1/2 cups)
  • 1/2 cup each finely chopped onion and red bell pepper
  • 2 large eggs
  • 4 tsp vegetable oil
  • Tartar sauce and lemon wedges

Cooking Instructions

In a medium bowl, mash salmon, including liquid, skin and bones. Add corn, 1 cup cracker crumbs, the onion, bell pepper and eggs; stir until well blended.

Spread remaining 1/2 cup cracker crumbs on a plate. Shape salmon mixture into 8 patties; coat on both sides with crumbs.

Heat 1 tsp oil in a large nonstick skillet over medium heat. Fry patties in 2 batches, 3 minutes per side, until nicely browned, adding remaining oil as needed. Serve with tartar sauce and lemon wedges.

Nutritional Information per Serving

  cal 432  pro 29  car 40  fiber 2  fat 17  (saturated fat) 4  chol 164     

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    Salmon-Corn Cakes