Salmon and Corn Cakes

Salmon and Corn Cakes

Teriyaki marinade stirs up extra zip in tasty fish cakes.

Prep Time

1:05

Hr:Mins

Total Time

1:05

Hr:Mins

Makes

16

servings

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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
You can use 1 cup Green Giant® Niblets® frozen corn (from a 1-pound bag) for the canned corn.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 2g,),
  • Cholesterol 75mg;
  • Sodium 740mg;
  • Total Carbohydrate 12g
    • (Dietary Fiber 1g,
  • Protein 16g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 2 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.