Ingredients
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Two 6-ounce cans boneless, skinless pink salmon, drained and finely flaked
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1 cup dried breadcrumbs, divided
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¾-cup pre-shredded reduced-fat Cheddar cheese
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¾ cup frozen corn kernels, thawed
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⅓-cup light canola mayonnaise
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2 tablespoons ketchup
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1 large egg, beaten
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1-tablespoon canola oil
Directions
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Combine the salmon, 1/2-cup breadcrumbs, cheese, corn, mayonnaise,
ketchup, and egg in a bowl and mix until combined.
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Shape the mixture into 8 patties and coat with the remaining 1/2-cup
breadcrumbs.
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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
Credits
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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