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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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these sound so good! will have to try them soon 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 plain bread crumbs |
2 teaspoons dried seafood seasoning (from 6-ounce container) |
2 teaspoons pepper |
1 teaspoon celery seed |
dash of sugar |
1 cup 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.
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