Salmon Cakes with Corn Salsa

Salmon Cakes:

2 large cans pink salmon
1 small can diced green chiles
1 egg
2 TBS chopped cilantro
1 tsp white pepper
1 tsp ground coriander
2 tsp salt
1 tsp pepper
canola oil cooking spray

Corn Salsa:

2 cups corn kernels
1 cup fresh style salsa
1 TBS chopped fresh cilantro

Drain canned salmon, empty into a large bowl-pick over for bones and remove them. Add 1 beaten egg, chopped cilantro, seasonings and small can of diced green chiles. Set aside. Mix together Corn, Salsa and Cilantro in a bowl and refrigerate aside. Form salmon mixture into 12 patties. Put 1/8 cup bread crumbs and 1/8 cup of white cornmeal on a plate. Cover patties with bread crumbs. Spray a non-stick pan with cooking spray (or, spray the patties before putting them in the pan) Heat the pan to med-high. Cook the cakes in small batches about 4 minutes on each side until crispy and place on a paper towel lined plate when finished. Serve with Corn Salsa-also good with sweet chili sauce.

Number of Servings: 4

Recipe submitted by SparkPeople user JVDINGLETON.