25 saltine crackers,
(coarsely crumbled; about 1 cup)
2 medium eggs
1/2 cup instant nonfat
dry milk powder
1 tablespoon lemon juice
2 teaspoons
Worcestershire Sauce
1 tablespoon sugar
1 tablespoon dry
minced onion or 2 tablespoons of fresh minced onion
1/8 teaspoon pepper
2 tablespoons
margarine or butter for frying
First open salmon.
Pour the salmon and it's juice into a bowl and mash it up with a
fork. It will have some soft bones in it, mash them up too,
they add extra calcium to this dish. Next crumble the crackers
into the salmon. Try to break them up pretty small, but don't
sweat it if they come out sort of chunky. Add the eggs, dry
milk powder, lemon juice, Worcestershire sauce, sugar, onion and
pepper. Use your fork to mix and mash everything together.
Let it sit for a few minutes so the crackers can soak up the
milk. Meanwhile heat a skillet over medium heat. Melt
1-tablespoon of margarine into the skillet. Shape the salmon
mixture into 10 medium patties. Cook 5 patties patties at a
time. Use 1-tablespoon of margarine for each batch. When
the patties are crispy brown turn them to brown the remaining
side. Continue until all the patties are cooked. Serve
with buttermilk coleslaw, steamed spinach and orange gelatin.
