SALMON AND CORN CAKES

Salmon and Corn Cakes image

Provided by Betty Crocker Kitchens

Time 1h5m

Yield 16

Number Of Ingredients 16

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:

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.
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 : Calories 200, Carbohydrate 12 g, Cholesterol 75 mg, Fiber 1 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 740 mg