Salmon Cakes

For 4 servings:
2 6-ounce cans boneless, skinless pink salmon, drained and finely flaked
1 cup dried bread crumbs, divided (or crushed saltines)
3/4 cup shredded cheddar cheese
3/4 cup frozen corn kernals, thawed
1/3 cup mayo or miracle whip
2 Tbsp ketchup
2 beaten egg whites or 1 large egg
oil/butter for frying

Combine salmon, 1/2 cup bread crumbs, cheese, corn, mayo, ketchup, and egg in a bowl and mix until well blended. Shape the mixture into patties (6-8 depending how big you want them: I usually make 6 large flat patties)and coat with remaining 1/2 cup bread crumbs (I always need more). Heat oil or mixture of oil and butter in a large nonstick skillet over medium heat. Cook patties until golden brown, about 5 minutes. Add more oil to the skillet, flip the patties, and cook an additional 4-5 minutes.

These are actually really yummy. We serve them with tartar sauce and usually sweet potatoes (either baked or made into french fries).