Main Dish - Salmon Corn Cakes (Freeze Ahead)
- Number of Servings: 6
Ingredients
3 cans (6 oz) pink salmon, boneless, skinless, not drained1 can (11 oz) corn and peppers, drained42 saltine crackers, crushed fine (1 1/2 cups)1/2 cup each finely chopped onion2 large eggs2 tsp vegetable oil
In a medium bowl, mash salmon. Add corn, 1 cup cracker crumbs, the onion, and eggs; stir until well blended.
Spread remaining 1/2 cup cracker crumbs on a plate. Shape salmon mixture into 6 patties; coat on both sides with crumbs.
To freeze: Package patties in 2 freezer bags. To serve: Thaw. Cook as directed.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user TOLLEAN.
Spread remaining 1/2 cup cracker crumbs on a plate. Shape salmon mixture into 6 patties; coat on both sides with crumbs.
To freeze: Package patties in 2 freezer bags. To serve: Thaw. Cook as directed.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user TOLLEAN.
Nutritional Info Amount Per Serving
- Calories: 255.8
- Total Fat: 8.4 g
- Cholesterol: 95.8 mg
- Sodium: 816.4 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 0.8 g
- Protein: 18.0 g
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