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August 2, 2011
Salmon Corn Cakes
Crowd-Pleasing Seafood
Prep time:
12 minutescooking time:
8 to 10 minutes“When Grandma didn't have time to make croquettes, she used this quick salmon cake recipe.”
Ingredients
Serves 5
- 3 large eggs
- 2 tablespoons all-purpose flour
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 drops hot pepper sauce
- 1 (14 3/4-ounce) can salmon, drained, flaked
- 1 (11-ounce) can whole kernel corn, drained
- 1/2 cup sour cream
- 1/4 cup shredded American cheese
- 2 tablespoons chopped pimiento
Directions
1
Preheat the griddle to 350°F.
2
Combine eggs, flour, lemon juice, salt, black pepper and hot pepper sauce in a large bowl. Beat with an electric mixer set at medium speed until mixture is foamy.
3
Add salmon and corn to the egg mixture and stir to mix well.
4
Grease preheated griddle. Drop the salmon mixture by 1/4 cupfuls onto griddle, pressing lightly to flatten into cakes.
5
Cook until golden, about 4 to 5 minutes per side. Transfer to a serving platter.
6
Combine the sour cream, American cheese and pimiento in a medium sauce pan. Cook over low heat, stirring continually, just until bubbly, about 2 minutes. Serve with the cakes.
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Grandma's Secret Trick
Grandma's Secret Trick
Since these corn cakes are ideal for a quick appetizer or first course for dinner guests, Grandma made smaller cakes for those occasions. She used only 1 tablespoon of batter but otherwise followed the directions. Then she placed the cooked cakes on a baking sheet lined with a paper towel and kept them warm in the oven. For a pretty touch, she sometimes topped each one with a small strip of roasted red pepper and a sprig of dill.
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