1 lb. can red OR pink salmon
2 eggs, slightly beaten
1 c. cold mashed potatoes
Salt & pepper
1 tbsp. lemon juice
1/4 c. shortening

Drain salmon, saving juice. Remove and discard skin. Mash salmon, making sure to crush the bones. Stir in eggs, fish juice and mashed potatoes, blending well. Add seasonings and lemon juice, mixing thoroughly. Divide into 1/4 cup portions and shape into 1/2 inch thick patties. Heat shortening in heavy pan. Brown patties slowly to a golden brown. About 10 patties.