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Salmon and Corn Cakes
Salmon and Corn Cakes
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Prep Time:
1 hour 5 minutes
Total Time:
1 hour 5 minutes
Elevate fish cakes with tangy Teriyaki marinade for a burst of flavor!
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
Instructions:
  • Combine salmon, corn, bell pepper, onion, garlic, and eggs in a large bowl. Add all remaining ingredients except flour and oil and mix well. Gradually incorporate flour into the mixture. Shape into sixteen 3-inch patties, using about 1/3 cup of the mixture for each patty.
  • Heat oil in a skillet over medium heat. Cook patties for about 8 minutes, turning once, until deep golden brown. Drain on paper towels.

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