1 can (15 1/2 oz.) red sockeye salmon, drained
Mashed potatoes
1 med. egg
2 to 3 tbsp. finely chopped onion
2 to 3 tbsp. chopped fresh or dried parsley
1/2 tsp. or more garlic salt
1/2 c. or more saltine cracker crumbs
Flour
Vegetable oil or shortening

Remove salmon skin, if desired and flake fish into a bowl. Mix with an equal amount of mashed potatoes. Add egg, then onion, parsley, garlic salt and cracker crumbs. Mix well, adding enough cracker crumbs so that you can form mixture into patties. Roll patties in flour and brown very slowly in oil or shortening. Makes 6 servings.