1 lb. can salmon
1 c. potatoes, mashed
1/2 c. cracker crumbs
1 tsp. salt
1 egg, beaten
1 tbsp. chopped parsley
1 sm. onion, diced
1 tsp. Lee & Perrin Sauce
Oil
1/2 cracker crumbs

Drain salmon and mash well. Blend in potatoes. Add crackers, salt, egg, parsley, onion and Lee & Perrin Sauce. Mix well and form into patties. Roll in cracker crumbs. Fry quickly in hot oil and drain on paper towel.

If you roll salmon in crackers and refrigerate a few hours the coating will stay on better.