Featured Pinch Tips Video
- 14 oz. cans canned pink salmon
- saltine crackers
- 1/2 c
- french's fried onions
- 1 tsp
- garlic powder
- 1 Tbsp
- dill, dried
- green onion, chopped
- springs fresh cilantro
- 2 Tbsp
- olive oil for frying
1Drain the salmon. Discard the skin and pick out the bones. Put in a med sized bowl and break up with a fork.
2Chop onions and cilantro. Add to the salmon.
3Add the eggs, the french onions, and the garlic powder and dill.
4Crush up the saltine crackers and mix it all.
5Heat the oil in the pan, form patties and fry until golden brown. Enjoy!