Corny Salmon Cakes
Recipe type: Dinner
Serves: 4
Getting kids to eat cute little patties is a no brainer, but seafood is another story. I think you'll find success with this recipe though since the flavor of the boneless, skinless canned salmon is really mild and the add-in like shredded cheese, kid-pleasing corn kernels, and fresh chives make these cute cakes really tasty.
  • Two 5-ounce cans boneless, skinless pink salmon, drained and finely flaked
  • ¼ cup plus 3 tablespoons dried whole wheat bread crumbs, divided
  • ⅔ cup shredded reduced-fat Cheddar cheese
  • ⅔ cup frozen corn kernels, thawed
  • ¼ cup light mayonnaise
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard or mustard dill sauce
  • 1 tablespoon chopped fresh chives
  • Zest of half a lemon
  • ¼ teaspoon reduced-sodium Old Bay Seasoning, optional
  • 1 tablespoon organic canola oil or extra virgin olive oil
  1. Place the salmon, ¼ cup of the bread crumbs, cheese, corn, mayonnaise, egg, mustard, chives, zest, and Old Bay Seasoning as desired in a bowl and mix until well combined.
  2. Shape the mixture into 8 patties (a generous ¼ cup each) and coat with the remaining 3 tablespoons bread crumbs.
  3. Heat half the oil in a large nonstick skillet over medium-high heat. Cook the cakes until the bottoms are golden brown, 5 minutes. Flip the cakes, add the remaining oil, and cook until golden brown, an additional 4 to 5 minutes.
1 gram omega-3 per serving.
Nutrition Information
Serving size: (2 cakes), Calories: 270, Fat: 15g, Saturated fat: 4g, Carbohydrates: 16g, Sodium: 610mg, Fiber: 1g, Protein: 21g
Recipe by Lizs Healthy Table at