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Salmon and Corn Cakes

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Salmon and Corn Cakes
  • Prep Time 1 hr 5 min
  • Total Time 1 hr 5 min
  • Servings 16
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Teriyaki marinade stirs up extra zip in tasty fish cakes.

Ingredients

2
cans (14 3/4 ounces each) pink salmon, drained
1
can (6 to 7 1/2 ounces) pink salmon, drained
1
can (7 ounces) whole kernel sweet corn, drained
1/2
cup chopped bell pepper
1/2
cup chopped onion
6
cloves garlic, finely chopped
3
eggs, beaten
1/2
cup teriyaki marinade
1/3
cup lemon juice
1
tablespoon Progresso™ plain bread crumbs
2
teaspoons dried seafood seasoning (from 6-ounce container)
2
teaspoons pepper
1
teaspoon celery seed
Dash of sugar
1
cup Gold Medal™ all-purpose flour
1/2
cup vegetable oil

Directions

  • 1 In large bowl, stir together salmon, corn, bell 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 10- or 12-inch skillet, heat oil over medium heat. Cook patties in oil about 8 minutes, turning once, until deep golden brown. Drain on paper towels.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
90
)
Daily Value
Total Fat
10g
0%
(
Saturated Fat
2g
0%
)
Cholesterol
75mg
0%
Sodium
740mg
0%
Total Carbohydrate
12g
0%
(
Dietary Fiber
1g
0%
)
Protein
16g
Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
14%
14%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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