SALMON AND CORN CAKES

Teriyaki marinade stirs up extra zip in tasty fish cakes.

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) Green Giant® Niblets® 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

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.

Source: Progresso