1 (15 oz.) can pink salmon
1 sleeve crackers

Crush crackers with hands while still in sleeve, when crushed place in bowl. Drain juice from can of salmon onto cracker crumbs and mix. Break up salmon with fingers removing any unwanted skin and bones, if desired.

Mix salmon and moistened crackers well with your hands, form into patties and place in a hot frying pan that contains a small amount of oil. Turning only once when browned. Place on a plate lined with a paper towel to soak up any extra oil.

Submitted by: Marlo Ibarra