- 1 can salmon (14.75 oz), drained, reserve liquid
- 1 large egg
- 1/4 C diced fresh onion
- 1/4 C crushed saltine crackers
- 2 Tbsp oil
(Provided by the Kentucky Department of Tourism)
“So many people have spent their summers at the parks across the state and those times have created some of the best vacation memories,” says Kentucky Tourism Commissioner Kristen Branscum. “In addition to the recreational opportunities, the restaurants at the parks often find themselves on the weekly dining schedule for countless members of the communities, as well as guests.”
Mix all ingredients together. If mix is too dry, add a little of the reserved liquid from the salmon. Heat about 2 tablespoons of oil in skillet and cook over medium heat until browned on both sides.