Salmon Corn Cakes

Ingredients

1 (7 ounce) can red salmon , drained
1/2 pepper
2 dashes hot sauce
1 (11 ounce) can whole kernel corn , drained
1/4 shredded process American cheese
1 (2 ounce) jar diced pimientos

Preparation

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.

Tools

 



About

Northwest meets Southwest with this appetizer.

Yield:

4.0 servings

Added:

Friday, December 11, 2009 - 3:05am

Creator:

Anonymous

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