2 (7 1/2 oz.) cans salmon, drained & flaked or 1 (15 oz.) can
2 lg. eggs, beaten
1/4 tsp. salt & pepper
1 sm. onion, finely chopped
1/3 c. Saltine crackers, crushed
1 tbsp. fresh lemon juice (I have used the reconstituted equivalent of, but fresh is best)
1 c. vegetable oil (maybe a little more)

Combine salmon, eggs, cracker crumbs, onion, lemon juice, salt and pepper. Shape into 4 to 6 patties, your choice of thickness and size. Coat with more cracker crumbs or cornmeal, again your choice. Refrigerate for 30 minutes on a tray lined with waxed paper and placed apart. Fry in hot oil over medium heat, until crisp and brown on one side. Turn and repeat. Drain on paper towels. Turn the patties only 1 time. Serve with tartar sauce or ketchup.