1 pkg. Instant potatoes (family size)
1 (15 oz.) can salmon, drained
1/2 tsp. Old Bay Seasoning
1 small onion, chopped
1 egg
cornmeal spread on a dinner plate

Prepare potatoes in a 1 1/2 to 2 quart casserole bowl according to package directions, reducing milk by 1/4 cup.

While potatoes are cooking, drain salmon removing skin and flaking meat into a small bowl.

Cool potatoes (you can make these ahead). Beat egg slightly.

When potatoes are cooled, sprinkle in Old Bay seasoning, chopped onions and egg. Stir in salmon and mix well.

Scoop up salmon mixture with large spoon and drop onto cornmeal. Lightly shape into cakes (the size is up to you).

Fry in hot oil until brown on both sides.

Submitted by: June Mower White