Salmon and Potato Cakes

1 scallion
½ cup cilantro or parsley
2 large eggs
2 Tbsp hot pepper sauce
12 oz skinless, boneless salmon (I use the vacuum-packed envelopes, but canned is okay too)
1 cup prepared mashed potatoes
½ cup frozen corn kernels
Vegetable oil

1.Finely chop the scallion and cilantro/parsley; place in bowl with eggs and pepper sauce; 
beat to blend.  Drain the salmon (if canned) and flake it.  Add the salmon, mashed potatoes, 
and corn to the egg mixture and stir to mix.

2.Place approx. 1 tsp of oil in a large nonstick skillet over medium heat.  Spoon the 
salmon mixture into the skillet, making even mounds and flatten into cakes (makes about 
4 large cakes).  Cover and cook for 10 minutes, turning once and adding more oil if necessary, 
until the salmon patties are hot throughout and golden brown.