Ingredients:
1 (7 ounce) cans 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) cans whole kernel corn, drained
1/2 cup sour cream
1/4 cup shredded process American cheese
1 (2 ounce) jars diced pimientos
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.