Oregon Salmon Patties recipe

5 servings

1 (14.75 ounce) can salmon

2 tablespoons butter

1 medium onion, chopped

2/3 cup cracker crumbs

2 eggs, beaten

1/4 cup chopped fresh parsley

1 teaspoon dry mustard

3 tablespoons shortening

Drain the salmon, reserving 3/4 cup of the liquid.

Flake the meat.

Melt butter in a large skillet over medium- high heat.

Add onion, and cook until tender.

In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon.

Mix until well blended, then shape into six patties.

Coat patties in remaining cracker crumbs.

Melt shortening in a large skillet over medium heat.

Cook patties until browned, then carefully turn and brown on the other side.