Salmon-Corn Cakes

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.