Ingredients
- 1 14.75 oz can pink salmon, undrained
- 24 saltine crackers
- 1 egg
Directions
- Place crackers in chopper to make cracker crumbs.
- Place cracker crumbs in a large bowl.
- Add salmon and juice from can. De-bone, if desired.
- Crack egg on top.
- Combine ingredients by hand until well mixed.
- Cover bottom of large skillet with small amount of oil, heat over medium heat.
- Scoop out about 3 Tbsp* of salmon mixture, shape into ball, flatten into patty. Repeat until salmon is used up – should be 6-7 patties.
- Place patties in hot oil.
- Cook 3-6 minute per side or until golden brown and warm through.
- Drain on paper towel-lined cookie sheet.
Notes
If preparing multiple cans or frying in batches, patties can be kept warm in oven set to warm/hold
*Large scoop