Salmon and Corn Cakes

 

1

can (14.75 oz) pink salmon, drained

1

can (6 to 7.5 oz) pink salmon, drained

1

cup frozen (thawed) whole kernel corn (from 1-lb bag)

1/3

cup chopped bell pepper

1/3

cup chopped onion

3

cloves garlic, finely chopped

2

eggs, beaten

1/4

cup teriyaki marinade

3

tablespoons lemon juice

1

tablespoon dry bread crumbs

1

teaspoon dried seafood seasoning (from 6-oz container)

1

teaspoon pepper

1/2

teaspoon celery seed

Pinch of sugar

1/2

cup Gold Medal® all-purpose flour

2

tablespoons canola or olive oil

• 1 In large bowl, stir together salmon, corn, bell pepper, onion and garlic; stir in eggs. Stir in remaining ingredients except flour and oil; gradually stir in flour. Shape mixture into eight 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.