Follow these steps for perfect results
salmon
drained
onion
finely chopped
milk
saltine crackers
crushed
eggs
vegetable oil
Drain the canned salmon in a large bowl.
Remove any large pieces of skin from the salmon, if desired.
Use a fork to flake the salmon and crush the small bones.
Finely chop the onion and add it to the bowl with the salmon.
Add milk, crushed saltine crackers, and eggs to the bowl.
Mix all ingredients well with clean hands until thoroughly combined.
Form the mixture into patties about 1/2-inch thick.
Heat a large frying pan or griddle over medium heat.
Add enough vegetable oil to grease the bottom of the pan.
Fry the salmon patties (4 to 5 at a time) on one side until browned, about 3-4 minutes.
Turn the patties and brown the other side for another 3-4 minutes.
Remove the cooked patties to a heated platter to keep warm.
Add a little more oil to the pan and cook the remaining patties.
Serve immediately.
Expert advice for the best results
Serve with tartar sauce or lemon wedges.
Add a dash of hot sauce to the patties for a spicy kick.
Everything you need to know before you start
5 minutes
Can be made ahead and refrigerated before frying.
Arrange patties on a plate with a side of vegetables or a sauce.
Serve with a side salad
Serve with mashed potatoes
Pairs well with fish
Discover the story behind this recipe
Comfort food
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