Salmon Corn Cakes

Photo: flickr user busbeytheelder

Ingredients

1 (7 ounce) can red salmon , drained

1 (11 ounce) can whole kernel corn , drained

1/4 shredded process American cheese

1 (2 ounce) jar diced pimientos

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

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

Stir in salmon and corn.

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

Cook 3 minutes on each side, or until golden.

Set cakes aside, and keep warm.

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

Spoon sauce over cakes and serve.

Northwest meets Southwest with this appetizer.

4.0 servings

Friday, December 11, 2009 - 3:05am

Anonymous