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Thursday, April 30, 2015

Salmon Corn Cakes

Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins


Ingredients



  • Servings: 4

  • 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


Recipe



  • 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.

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