1 (1 lb.) can pink salmon
2 eggs, beaten
1/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. cracker crumbs (fine)
6 Tbsp. shortening
Drain and remove skin and bones from salmon. Add
seasoning and cracker crumbs. Form into 6 patties. Melt
shortening in skillet; place patties in hot fat. Brown on both
sides. Serves 3 or 4.
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