Salmon Cakes - cooking recipe

Ingredients

1 can (7 3/4 oz.) Royal red Alaska sockeye red salmon
1/4 c. flour
1/8 c. buttermilk
1 egg
1/8 tsp. baking soda
salt and pepper to taste

Preparation

Drain salmon and mix with other ingredients.
Drop in hot corn oil.
Turn when brown and let brown on other side.
The cakes should be soft in the middle.
Drain on paper towels.
Serve while hot.
(If cooked in a T-Fal pan, you can use very little oil.)