Salmon and Corn Cakes Recipe
Recipes for Everyday Cooking

 

Salmon and Corn Cakes

2 cans (14 3/4 ounces each) pink salmon, drained

1 can (7 1/2 ounces) pink salmon, drained

1 can ( 8 3/4 ounces) whole kernel corn, drained

1 small green bell pepper, chopped

1 small onion, chopped

6 cloves garlic, finely chopped

3 eggs, beaten

1/2 cup teriyaki marinade

1/3 cup lemon juice

1 tablespoon breadcrumbs

2 teaspoons Old Bay seasoning

2 teaspoons pepper

1 teaspoon celery seed

Pinch of sugar

1 cup Gold Medal all-purpose flour

1/2 cup vegetable oil

Stir together salmon, corn, bell pepper, onion and garlic in large bowl; stir
in eggs. Stir in remaining ingredients except flour and oil; gradually stir in
flour. Shape mixture into 15 3-inch patties, using about 1/3 cup mixture for
each.

Heat oil in 10- or 12-inch skillet over medium heat. Cook patties in oil about
8 minutes, turning once, until deep golden brown. Drain on paper towel. 15
patties.

AUTHOR: blondie2



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