MENU
  • Print
  • Save
  • Pinterest
  • Email
  • Facebook

Salmon and Corn Cakes

Salmon and Corn Cakes
  • Prep 1 hr 5 min
  • Total 1 hr 5 min
  • Servings 16
Teriyaki marinade stirs up extra zip in tasty fish cakes.
Updated November 2, 2016
Make With
Make With
Gold Medal Flour

Ingredients

  • 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) 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

Steps

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
90
Total Fat
10g
0%
Saturated Fat
2g
0%
Cholesterol
75mg
0%
Sodium
740mg
0%
Total Carbohydrate
12g
0%
Dietary Fiber
1g
0%
Protein
16g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
14%
14%
Iron
6%
6%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved