15 oz. Can of red or pink salmon, drained
1 Small onion, finely chopped
1 Teaspoon Fresh lemon juice
1 Egg, lightly beaten
12−15 Saltine crackers, crushed
¼ Teaspoon Ground pepper
2 Teaspoon Fresh parsley, chopped (optional)
¼ Cup Canola oil
Mash drained salmon in a bowl. Add chopped onion, lemon juice, egg, pepper
and, if desired, parsley. Mix gently. Shape into six croquettes (patties).
Crush the saltines between two sheets of waxed paper with a rolling pin. Set
each croquette into the crumbs, pressing gently to make sure crumbs adhere,
turning to coat both sides.
Heat oil in skillet over medium heat. Fry croquettes on one side until
golden brown, then gently turn and fry other side. Serves 4 to 6, depending
upon appetites.