Getting kids to eat cute little patties is a no brainer, but seafood is another story. I think you'll find success with this recipe though since the flavor of the boneless, skinless canned salmon is really mild and the add-in like shredded cheese, kid-pleasing corn kernels, and fresh chives make these cute cakes really tasty.
Ingredients
Two 5-ounce cans boneless, skinless pink salmon, drained and finely flaked
¼ cup plus 3 tablespoons dried whole wheat bread crumbs, divided
⅔ cup shredded reduced-fat Cheddar cheese
½ cup canned corn kernels or frozen, thawed
¼ cup light mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard or mustard dill sauce
1 tablespoon chopped fresh chives
Zest of half a lemon
¼ teaspoon reduced-sodium Old Bay Seasoning, optional
1 tablespoon extra virgin olive oil
Instructions
Place the salmon, ¼ cup of the bread crumbs, cheese, corn, mayonnaise, egg, mustard, chives, zest, and Old Bay Seasoning as desired in a bowl and mix until well combined.
Shape the mixture into 8 patties (a generous ¼ cup each) and coat with the remaining 3 tablespoons bread crumbs.
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.