1 can Salmon OR 2 vacuum packs of Salmon OR 15 oz. fresh salmon
15-20 Saltine Crackers, crumbled
2 eggs, beaten
3 T soft Butter
Salt and Pepper to taste
A pinch of dried Thyme
A pinch of dried Basil
Mix the ingredients all together. If you haven’t used can Salmon before, you might be shocked at the amount of skin and bones included in the can. The bones are soft and crumbly and actually add to the dish. If the skin grosses you out, pick it out. If not, don’t worry it won’t hurt you. To be honest, I usually pick it out. If you use fresh salmon or the vacuum packed salmon, you won’t be faced with the skin dilemma.
Press the meat into patties. Heat oil to medium or high heat. Fry the patties until they are brown on both sides. Serve hot with lemon juice or a fresh lemon.