FR
MENU

Salmon and Corn Cakes

salmon and corn cakes Side Dish
Salmon and Corn Cakes
  • Prep 1 hr 5 min
  • Total 1 hr 5 min
  • Servings 16

Teriyaki marinade stirs up extra zip in tasty fish cakes.

Ingredients

  • 5 cans (213 g each) pink salmon, drained
  • 1/2 can (14 oz/398 mL) whole kernel corn, drained
  • 1/2 cup (125 mL) chopped pepper
  • 1/2 cup (125 mL) chopped onion
  • 6 cloves garlic, finely chopped
  • 3 eggs, beaten
  • 1/2 cup (125 mL) teriyaki marinade
  • 1/3 cup (75 mL) lemon juice
  • 1 tbsp (15 mL) plain bread crumbs
  • 2 tsp (10 mL) dried seafood seasoning
  • 2 tsp (10 mL) pepper
  • 1 tsp (5 mL) celery seed
  • Dash of sugar
  • 1 cup (250 mL) all-purpose flour
  • 1/2 cup (125 mL) vegetable oil

Steps

  • 1
    In large bowl, stir together salmon, corn, 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.
  • 2
    In large skillet, heat oil over medium heat. Cook patties in oil about 8 minutes, turning once, until deep golden brown. Drain on paper towels. for each.
 

No nutrition information available for this recipe

© 2021 ®/TM General Mills All Rights Reserved