1 sm. zucchini
1 c. carrot
1 (7 3/4 oz.) can salmon, drained & flaked
1 1/2 c. white bread, cubed
2 tsp. grated onion
1/4 tsp. salt
1/8 tsp. pepper
1 egg
2 tbsp. salad oil
3 tbsp. mayonnaise
3/4 tsp. prepared mustard
Lemon wedges (opt.)

Finely slice zucchini and carrot; pat dry with paper towels. In bowl mix zucchini and carrot and next 6 ingredients, shape into round cakes. Brown in skillet with salad oil until nicely browned on both sides, 8 to 10 minutes. Serve with topping made by mixing mayonnaise and mustard. Lemon wedges can be served if desired.