Salmon Patties Recipe

Today's recipe: Salmon Patties (makes 4 small patties or 2/3 large patties) 1 egg (white or brown or size doesn't really matter) 1 can of salmon (most are 5 oz.) Saltine crackers Step 1: Turn on stove top burner on medium and place a skillet (any size will do) on it. This is called Preheating the Skillet. Step 2: Open can of salmon (can opener may be required unless you get the cans with the pull tab). Place lid on top of meat and squeeze out the water into a bowl to feed the cat or drain it in the sink. Step 2: Scoop out salmon from can with a spoon into a bowl, add the egg. Stir around. Step 3: Take a few saltines at time and crush between fingers to drop in bowl, then stir. Keep adding saltines until the yellow yoke isn't viewed and still moist (if add too many, the patties will be dry and not stick together). Step 4: Scoop out small balls and mold in your hands like a snowball, place on skillet outer edge, and squish flat with your hand or spoon. (Yes, your hands will get DIRTY). Keep placing patties on skillet not touching each other and stop when run out of room. Step 5: If skillet is hot by now, the patties will sizzle. Flip over patties to cook other side when one side stops sizzling. If skillet not very hot, these will take longer to cook. Also smaller patties cook faster than larger ones. Cook time is short so flip over every minute until done (aka brown). Step 6: Remove from skillet when cooked and Enjoy my Mom's salmon patties.