Salmon Patties

Ingredients

• 2 cans (14.75 oz each) pink salmon, drained
• 1 cup crushed saltine crackers
• 2 large eggs
• 1/2 small yellow onion, finely minced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 1/3 cup vegetable oil
• 1 lemon, cut into wedges

Before you cook

• Drain the salmon well and pick out any large bones and skin, flaking the meat into a bowl.
• Crush the saltines into coarse crumbs.
• Finely mince the onion and chop the parsley.

Steps

1. Add the eggs, mayonnaise, lemon juice, onion, parsley, Old Bay, pepper and salt to the flaked salmon and stir gently.
2. Fold in the cracker crumbs and let the mixture rest for 5 minutes so the crumbs absorb the moisture.
3. Shape the mixture into eight patties about three quarters of an inch thick.
4. Heat the oil in a large cast iron skillet over medium heat until a crumb dropped in sizzles steadily.
5. Fry four patties at a time for 3 to 4 minutes per side, until they are deep golden and crisp.
6. Turn the patties only once, using a thin spatula so they hold together.
7. Drain the fried patties on paper towels and salt them lightly.
8. Serve them hot with lemon wedges to squeeze over the top.