1 (14 1/2 oz.) can salmon
1 can creamed corn
2 eggs
1 1/2 c. cracker meal (or crushed saltines)
Oil (in skillets)

Salmon: Empty into medium bowl and remove skin and bones. Blend with a fork. Add 1 egg. Add approximately 1/2 cup cracker meal. Stir.

Corn: Empty into separate bowl. Stir in 1 egg. Add remaining cracker meal, stir.

Cook in separate skillets on medium heat. Spoon into skillets (can use an ice cream scoop with salmon). When bottoms brown, flip (and flatten salmon). Yield approximately 12 salmon patties and 18 corn patties. Serve with salad and fruit.