3 cans salmon, drained
2 large eggs
1 medium onion, chopped
2 stalks celery, chopped
1/2 green pepper, chopped
1 small carrot, grated
oatmeal (to bind cakes)
3 tbsp. mayonnaise
2 tbsp. mustard
cracker crumbs (Italian flavored)

Combine all ingredients. Form cakes. Add enough oatmeal to bind. Dredge in cracker crumbs.

Bake on cookie sheet in two tablespoons of oil at 375°F for 25 minutes. Turn cakes and bake for 15 minutes more.