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    You are in: Home / Recipes / Salmon Corn Cakes Recipe
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    Salmon Corn Cakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Miss Annie's Note:

    If you enjoy salmon, this dish is easy to prepare if you are running short on time. Served with a tasty cheese sauce.

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    Units: US | Metric


    1. 1
      Remove skin and bones from salmon; flake and set aside.
    2. 2
      Combine eggs and next 5 ingredients in a bowl; beat at medium speed in electric mixer until foamy.
    3. 3
      Stir in salmon and corn.
    4. 4
      Spoon 1/4 cup salmon mixture for each cake onto a hot, lightly greased griddle or skillet.
    5. 5
      Cook 3 minutes on each side, or until golden.
    6. 6
      Set cakes aside, and keep warm.
    7. 7
      Combine sour cream, cheese, and pimiento in small sauce pan; cook over low heat, stirring constantly, until thoroughly heated.
    8. 8
      Spoon sauce over cakes and serve.

    Ratings & Reviews:

    • on April 03, 2002


      A few comments/suggestions -- I doubled the recipe, with exception of the corn, and used a pint of my mother's home-canned salmon. Upon doing this it was still too runny so I added about 1/2 cup of crushed Saltines to thicken the mixture -- this did the trick. Regarding the sauce, I didn't have any pimentos in the kitchen so I spiced it up with horseradish, a pinch of dill weed, and a few drops of Garlic Tabasco sauce. A good recipe -- but it does need crackers or bread crumbs to bind it together.

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    Nutritional Facts for Salmon Corn Cakes

    Serving Size: 1 (231 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 321.5
    Calories from Fat 165
    Total Fat 18.3 g
    Saturated Fat 7.9 g
    Cholesterol 211.1 mg
    Sodium 1163.8 mg
    Total Carbohydrate 19.7 g
    Dietary Fiber 2.0 g
    Sugars 3.8 g
    Protein 21.4 g

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