What’s Cookin’ Wednesday: Spicy Salmon Cakes

My mother and mother-in-law are both very fond of salmon cakes, or, as they call them, salmon patties.

This recipe for Spicy Salmon Cakes is especially delicious.

Ingredients:

Two 6-ounce cans boneless, skinless pink salmon, well-drained and finely flaked
1 cup dried bread crumbs, divided into two parts
3/4 cup shredded Cheddar cheese
3/4 cup corn kernels (if you use frozen, be sure it’s thawed)
1/2 cup Texas Rib Candy, any flavor, with or without peppers
1 large egg
1 tablespoon oil

What to do:

In a large bowl, combine the salmon, half the bread crumbs, cheese, corn, Texas Rib Candy, and egg; mix well.

Shape the mixture into 8 patties and coat with the rest of the bread crumbs.

Heat half the oil in a large skillet over medium heat. Cook the patties until they are golden brown – about five minutes. Add the remaining oil to the pan, flip the patties, and cook an additional 4-5 minutes.

Remove the cooked patties onto thick paper toweling and drain well.

We like to put more Rib Candy on the spicy patties as we devour them.