Corny Salmon Cakes

• 2 cans 6 Oz Each Of Boneless, Skinless Pink Salmon, Drained & Finely Flaked
• 1 cup Dried Bread Crumbs, Divided
• 3/4 cups Shredded Cheddar Cheese
• 3/4 cups Frozen Corn Kernels, Thawed (or Canned, Whatever You Have)
• 13 cups Or So Of Mayonnaise
• 2 Tablespoons Ketchup
• 1 whole Large Egg
• 1 Tablespoon Or So Of Oil (canola Or Veg)

1. Combine the salmon, 1/2 cup of the bread crumbs, cheese, corn, mayonnaise, ketchup and egg in a bowl and mix until combined.
2. Shape the mixture into 8 patties (or more if you want to use these for appetizers) and coat the whole patty with the remaining 1/2 cup of bread crumbs.
3. Heat up half of the oil in a large nonstick skillet over medium heat.
4. Cook the patties until they are golden brown on one side, about 5 minutes.
5. Add the remaining oil to the skillet and flip the patties to cook an additional 4 to 5 minutes.
6. *For a deliciously easy sauce: Put roasted red peppers, mayo, salt & pepper in a food processor and whip it up!

salmon, bread crumbs, cheddar cheese, frozen corn kernels, so, ketchup, egg, so

Taken from tastykitchen.com/recipes/main-courses/e2809ccornye2809d-salmon-cakes/ (may not work)