- Serves 4.
- 1 (14 3/4 oz) can pink salmon
- 2 eggs
- Salt and pepper to taste
- 1 sleeve saltine crackers, crushed
Drain salmon, transfer to mixing bowl, and clean fish, being careful to remove skin and all bones. Flake with fork. Lightly beat eggs and add to salmon, along with salt and pepper. Crush crackers and add to salmon. Mix well, form into 6-8 small patties, and saute’ in pan with a swirl of oil, cooking until browned on both sides. Remove, drain on paper towels, and serve.