Friday, February 3, 2012
1 can of salmon, drained and bones & skin removed.
1/3 of a tube of saltine crackers (about 1/3 cup)
2 tbs. finely minced onion
2 tbs. finely minced green pepper
2 tbs. finely minced celery
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic peper
Heat a large heavy bottom skillet with a 1/2 inch of oil (I prefer canola). Mix ingredients together by hand until most of the salmon chunks are broken down and the other ingredients are well incorporated. Divide into six portions and shape into a patty. When the oil is hot enough, fry for about 5 minutes on each side, then drain on paper towels.