crunch 10 individual cracker squares into a mixing bowl.
Add 1 egg
Add a little finely chopped onion--approx 1 - 2 teaspoonsful
depending on how much you like onion I feel it really does need at least a little onion so as not to
taste too bland.
Fork beat the above 'til blended.
Then, again with your fork,
stir in 1 can ready-to-eat Salmon
which you've drained and flaked with a fork
and have removed or mashed
any of the soft precooked bones.
If too dry to stick together
you could add a small amount (1-2 tablespoons) of milk.
Shape into patties
I always shape by hand,
but my husband likes to use the press
so they're all uniform.
Press just enough that the pattiesticks together.
Smashing and squeezing it too much
will make a hard compact pattie.
Likewise you don't want to smash the patties down
with your spatula while cooking.
You want the patties to be as light as possible,
they might actually rise slightly as they cook in the pan.
Pour a circle of olive oil into the pan
as it is heating and spread it out,
use just enough oil to keep the patties from sticking. Oops, I may have a little too much here as I was trying to snap the photo as I was pouring. You really don't want to "deep fry" the patties, LOL.
Cook covered on medium - med high heat. I don't actually time them but since the salmon is already cooked and ready to serve, all you really need to do is heat through enough to cook the egg. So it seems like they are done in a jiffy.
Turn once when the undersides are golden brown. Hint: I find if they are not browned enough they will stick and break apart making it very difficult to turn. When they are ready to turn they will slide very easily onto the spatula unless of course your pan is too hot causing them to burn.
We love these served on hamburger buns (I actually prefer Flat Rounds)