SALMON PATTIES

SERVES 4-5

This is quick, easy and very good.

INGREDIENTS

2 cans (14.75 ounces each) pink salmon, drained

1/2 small onion, very finely chopped

1 tablespoon fresh lemon juice

4 tablespoons mayonnaise

2 large eggs, lightly beaten

1 teaspoon dried dill weed (use fresh if available)

Salt and pepper to taste

1-1/2 cups finely crumbled fresh bread crumbs

Olive oil for frying (about 4 tablespoons)

Lemon wedges (optional garnish)

Break the salmon apart with your fingers or fork and place in a medium-sized work bowl. Add the onion, lemon juice and mayonnaise; combine well. Add the beaten egg and mix in. Add the dill weed, season with salt and pepper and stir again. Shape into 8 large patties. Coat with the bread crumbs and pat until they stick. If time allows, place in the refrigerator for about 30 minutes before cooking.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the salmon patties and fry until golden brown, about 4 minutes per side. Serve immediately. Sprinkle with additional lemon from wedges if desired.

Note: This amount makes a generous portion for 4 people. Depending on what you serve with the patties, you could make 10 smaller patties to serve 5.

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