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• 14.5 oz can of Alaskan salmon, drained
• The juice of 1 lemon
• 1 sleeve original saltines, crushed
• 2 tablespoons mayonnaise
• 2 tablespoons Worcestershire sauce
• 2 eggs
• 1 small onion, minced (optional)
• Salt and pepper (to taste)
• Vegetable oil, to fry
DIRECTIONS: Using a fork, flake the can of drained salmon. Squeeze in the juice of 1 lemon and give it a good dose of salt and pepper. Stir. Add in the crushed saltines, mayonnaise, Worcestershire sauce, minced onions (if using) and eggs. Stir till combined. Divide into 6-8 patties. Set aside. Heat enough oil to cover a large skillet’s bottom ¼” deep. Fry the salmon patties on one side until the edges become brown, then flip and fry the other side until browned. Drain on a paper towel lined plate. Serve by themselves, or with a dipping sauce of your choice.
Contributed by: Natalie Walker