1 (15 oz.) can pink salmon
1 egg, slightly beaten
2 heaping tbsp. all-purpose flour
3/4 tsp. salt
1/2 tsp. ground pepper
1 tsp. Old Bay seafood seasoning (optional)
3 tbsp. finely chopped onion
1 tsp. lemon juice
2 tbsp. reserved liquid from salmon
vegetable oil or shortening

Drain salmon, reserving liquid. In medium bowl mash salmon well, then mix all other ingredients thoroughly.

In large fry pan, place a small amount of oil or shortening to cover bottom of pan. Fry patties in HOT oil at medium temperature approximately 2 minutes on each side or until golden brown.

Serve with home fries, eggs and biscuits.

Makes 8 to 10 salmon cakes.

Submitted by: Rev. Brenda Lammie