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Salmon and Corn Cakes

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  • Prep 1 hr 5 min
  • Total 1 hr 5 min
  • Servings 16
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Teriyaki marinade stirs up extra zip in tasty fish cakes.
Created Sep 21, 2010
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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.

Nutrition Information

No nutrition information available for this recipe
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