1 (1 lb.) tin pink or red salmon
2 eggs, slightly beaten
1 c. seasoned mashed potatoes or 1/2 c. fine bread crumbs
Salt & pepper to taste
1 tbsp. lemon
1/4 c. shortening

Drain salmon, discard skin and bones and mash. Stir in eggs, fish, juice and potatoes or crumbs. Blend well. Add seasoning and lemon juice. Pat into 5 patties. Brown on both sides to a rich golden brown in heated shortening. Serve with tartar sauce.