2 (15 oz. ea.) cans salmon
6 to 8 potatoes
2 onions, chopped
all-purpose flour, for dusting
salt and pepper, to taste
2 tbsp. butter
oil, for frying

Peel and dice potatoes. Boil potatoes in salted water. While potatoes are cooking, chop onions. Lightly grease frying pan, add onions to pan. Cook until golden brown, set aside.

Open cans of salmon, reserve juice. Debone (if needed) and flake salmon.

When potatoes are done, add 2 tablespoons butter and reserved salmon juice. Mash together. Add onions and salmon flakes, stir into mashed potatoes. Let cool.

Pour some flour into a plate. When mixture is cool, heat oil in a non stick skillet. Form patties in the salmon mixture. Dust each patty with flour on both sides.

Brown in skillet, seasoning with salt and pepper on both sides. It will be done when both sides are golden brown.

Note: You could use less potatoes or more salmon for your liking.

Submitted by: Laura Bel