Mexican Salmon Patties

Instructions:

1. In a large bowl, combine the salmon, corn, breadcrumbs, egg, onion, cilantro, chili powder, cumin, paprika, garlic powder, salt, and black pepper.
2. Mix gently until everything is well combined and the mixture holds together.
3. Shape the mixture into 8 evenly sized patties.
4. Heat the olive oil in a skillet over medium heat.
5. Cook the patties for 4 to 5 minutes per side, until golden brown and crispy.
6. Transfer to a paper towel-lined plate to drain briefly.
7. Serve hot with lime wedges and your favorite toppings.

Variations

• Use panko breadcrumbs for extra crunch.
• Add diced jalapeño for additional heat.
• Swap corn for finely chopped bell peppers or zucchini.
• Serve the patties in tacos with shredded cabbage and crema.

Tips

• Do not overmix the salmon mixture to keep the patties tender.
• If the mixture feels too wet, add a small amount of extra breadcrumbs.
• Let the patties cook undisturbed before flipping to maintain their shape.
• These patties reheat well in a skillet or air fryer for quick leftovers.