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Corny Salmon Cakes

Makes 4 Servings

  • Two 6-ounce cans boneless, skinless pink salmon, drained and finely flaked 
  • 1 cup dried breadcrumbs, divided 
  • ¾-cup pre-shredded reduced-fat Cheddar cheese 
  • ¾ cup frozen corn kernels, thawed 
  • ⅓-cup light canola mayonnaise 
  • 2 tablespoons ketchup 
  • 1 large egg, beaten 
  • 1-tablespoon canola oil

  1. Combine the salmon, 1/2-cup breadcrumbs, cheese, corn, mayonnaise, 
    ketchup, and egg in a bowl and mix until combined.  

  2. Shape the mixture into 8 patties and coat with the remaining 1/2-cup 

  3. 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.

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


Recipe Created by Liz Weiss, MS, RD, co-author, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms. ©Meal Makeover Moms

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