1 (14.75 oz. can - 418 g) Chicken of the Sea Pink Salmon, drained
2 eggs, beaten
Approx. 16-20 crackers (use enough crackers to hold the patties together)
2 eggs, beaten
Approx. 16-20 crackers (use enough crackers to hold the patties together)
Mash with fork the drained salmon and eggs until well mixed. Crumble crackers into mixture and mix well. Form patties and place into skillet with melted butter and fry on both sides until lightly browned but crispy on edges.
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