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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