Salmon and Corn Cakes

Teriyaki marinade stirs up extra zip in tasty fish cakes.

Prep Time: 1 hour 5 min
Total Time: 1 hour 5 min
Makes: 16 servings

(4 ratings)

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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

Serve with...

Layered Summertime Salad
Total Time: 2 hours 30 min

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.
High Altitude (3500-6500 ft): Use 1 1/2 cups flour. Cook patties 8 to 10 minutes.

Substitution

You can use 1 cup Green Giant® Niblets® frozen corn (from a 1-pound bag) for the canned corn.

Nutrition Information:

1 Serving: Calories 200 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 75mg; Sodium 740mg; Total Carbohydrate 12g (Dietary Fiber 1g, Sugars ncg); Protein 16g Percent Daily Value*: Vitamin A 2%; Vitamin C 6%; Calcium 14%; Iron 6% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

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