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
Preparation
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.
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.
