November 18, 2010 at 10:18am

Contributed by M. Katherine Wootton 


Can of pink salmon, drained and deboned, reserve liquid


Break the salmon up by hand, don't overdo it, try and leave it in chunks




1 medium egg

1/2 medium onion, chopped finely

1/2 teaspoon black pepper

1/2 sleeve saltine cracker crumbled finely

1 Tbsp dry parsley


Mix thoroughly and if too dry add some of the liquid. Form patties, number it yields depends on how large you make the patty. I usually have around 6.


Heat skillet with 2 tbsp vegetable oil. Add patties to hot skillet and leave them till brown, turn and brown the other side and let them cook on low for about 10 minutes, just enough to cook the onion. No salt needed because of the saltines. You can roll the patties in crumbled crackers mixed with dry parsley if they seem to wet, or just for a better crunch on them.  2 Can of salmon are even better, the more the merrier.


Easy enough?


Yep, sounds easy to me - thanks so much Katherine!