Salmon Cakes

I Love Salmon Cakes.  When my mother would make them for breakfast on Saturday with eggs and fried potatoes or for dinner with once again fried potatoes and some kind of veggie...I would annihilate them.  So one day I had a taste for them, and decided to try to cook them.  Well they turned out well...not quite like hers but more my own flavor. 

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.

Ingredients

• 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)
  

Directions

1. 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.
2. 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.
3. Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.