Salmon Corn Cakes

Name: Salmon Corn Cakes
Ingredients: 1 (7 ounce) can red salmon, drained; 3 eggs; 2 teaspoons flour; 2 teaspoons lemon juice; 1 teaspoon salt; 1/2 teaspoon pepper; 2 dashes hot sauce; 1 (11 ounce) can whole kernel corn, drained; 1/2 cup sour cream; 1/4 cup shredded process American cheese; 1 (2 ounce) jar diced pimientos

11 ingredients

8 steps

Ingredients

1 (7 ounce) can red salmon, drained
3 eggs
2 teaspoons flour
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
2 dashes hot sauce
1 (11 ounce) can whole kernel corn, drained
1/2 cup sour cream
1/4 cup shredded process American cheese
1 (2 ounce) jar diced pimientos

Directions

1

Remove skin and bones from salmon; flake and set aside.
2

Combine eggs and next 5 ingredients in a bowl; beat at medium speed in electric mixer until foamy.
3

Stir in salmon and corn.
4

Spoon 1/4 cup salmon mixture for each cake onto a hot, lightly greased griddle or skillet.
5

Cook 3 minutes on each side, or until golden.
6

Set cakes aside, and keep warm.
7

Combine sour cream, cheese, and pimiento in small sauce pan; cook over low heat, stirring constantly, until thoroughly heated.
8

Spoon sauce over cakes and serve.