1Remove bones from canned salmon and shred with fork as much as possible and place in a large mixing bowl
2Add raw eggs, onion, crackers, parsley, pepper and nutmeg (if using) and mix well
3Form mixture into palm-sized, 1/2 inch thick, round patties (8-9)
4Heat olive oil and butter in a large, non-stick (or iron) skillet until butter is melted and slightly sizzling. Gently place patties into hot grease and fry until light brown and slightly crispy, on each side. When done, remove to paper towel and drain grease (fry in 2 batches).
5Serve with rice and vegetables (or black beans with corn).