1 lb. can salmon
1/2 tsp. salt
Cayenne pepper
Seasoned bread crumbs
2-4 tbsp. cracker crumbs
1/2 tsp. grated onion (optional)
1 well-beaten egg
2 tbsp. chopped parsley
1 tbsp. oil
1 tbsp. butter

Drain the fish and reserve liquid. Remove the cartilage, bones and skin. Mince fine; add salt and pepper, the chopped parsley and cracker crumbs. Moisten with raw egg and mix well. Add some of the reserved liquid if necessary. Shape into 6 patties and roll in seasoned bread crumbs. Saute in the oil and butter mixture, turning once, until brown and crisp on both sides.