Corny Salmon Cakes

Ingredients

• Two 5-ounce cans wild-caught pink salmon, drained and finely flaked
• ¼ cup plus 3 tablespoons dried whole wheat bread crumbs, divided
• ⅔ cup shredded Cheddar cheese
• ⅔ cup frozen corn kernels, thawed
• ¼ cup mayonnaise
• 1 large egg, beaten
• 1 tablespoon Dijon mustard or mustard dill sauce
• 1 tablespoon chopped fresh chives
• Zest of half a lemon
• 1 tablespoon extra virgin olive oil

Instructions

1. Place the salmon, ¼ cup of the bread crumbs, cheese, corn, mayonnaise, egg, mustard, chives, and zest 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.

Nutritional Information

• Serving size: (2 cakes)
• Calories: 270
• Fat: 15g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 21g