Salmon and Corn Cakes

 

2

cans (14 3/4 ounces each) pink salmon, drained

1

can (6 to 7 1/2 ounces) pink salmon, drained

1

can (7 ounces) Green Giant® Niblets® whole kernel sweet corn, drained

1/2

cup chopped bell pepper

1/2

cup chopped onion

6

cloves garlic, finely chopped

3

eggs, beaten

1/2

cup teriyaki marinade

1/3

cup lemon juice

1

tablespoon Progresso® plain bread crumbs

2

teaspoons dried seafood seasoning (from 6-ounce container)

2

teaspoons pepper

1

teaspoon celery seed

Dash of sugar

1

cup Gold Medal® all-purpose flour

1/2

cup vegetable oil

• 1 In large bowl, stir together salmon, corn, bell pepper, onion and garlic; stir in eggs. Stir in all remaining ingredients except flour and oil; gradually stir in flour. Shape mixture into sixteen 3-inch patties, using about 1/3 cup mixture for each.
• 2 In 10- or 12-inch skillet, heat oil over medium heat. Cook patties in oil about 8 minutes, turning once, until deep golden brown. Drain on paper towels.