#88 - Salmon Cakes

(by Shirley McNevich)

1- 14.7oz. can red salmon
2 eggs
1/2 tsp. salt
1/2 tsp. pepper
1/2 medium onion finely chopped
1/4 cup fresh, frozen, or dried parsley
1 1/2 cups crushed cracker crumbs
canola oil for frying

Put salmon in a large bowl, juice included (remove any bones). Use a fork to pull salmon apart to remove any large chunks. Add the eggs and mix together using the fork. Add onion, parsley, salt, pepper, and 1 heaping cup cracker crumbs. Scoop out salmon mixture (about the size of a large meatball) and form into a cake. Repeat with the rest of the salmon mixture. Fill a small dish with more crackers crumbs and dip each salmon cake on both sides into the crumbs. Fry in a frying pan with canola oil. Brown on both sides.