Salmon and Corn Cakes

Teriyaki marinade stirs up extra zip in tasty fish cakes. ...MORE + LESS -

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

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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.