Salmon Corn Cakes

• 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

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.

red salmon, eggs, flour, lemon juice, salt, pepper, hot sauce, whole kernel corn, sour cream, american cheese, pimientos

Taken from www.food.com/recipe/salmon-corn-cakes-18952 (may not work)