I tweaked the recipe by adding red bell pepper and carrots. I also added lemon juice and miracle whip instead of the shortening. I added a little and kept adding until I got a consistency that stuck together and could be rolled into a ball then flattened into a patty. MAKE SURE YOU GET THE BONES OUT. I hate them.
- 1 (14.75 ounce) can salmon
- 2 tablespoons butter
- 1 medium onion, chopped (didn't use a whole one)
- 2/3 cup cracker crumbs
- 2 eggs, beaten
- 1/4 cup chopped fresh parsley (WHAT! Come on...you know I used dry flakes)
- 1 teaspoon dry mustard (Dry mustard. That's so fancy..I used regular old yellow mustard)
- 3 tablespoons shortening (who the heck has shortening chillin' in the pantry? I used miracle whip)
- Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt butter in a large skillet over medium- high heat. Add onion, and cook until tender.
- In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.
- Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.