Salmon Patties With A "twang"

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 (7 ounce) can boneless skinless pink salmon
• 16 saltine crackers, crushed finely
• 1 egg, lightly beaten
• 2 tablespoons finely chopped onions, or
• 2 teaspoons dry onion flakes
• 2 tablespoons finely chopped celery
• 2 garlic cloves, finely minced
• 1 tablespoon lemon juice
• 1 teaspoon prepared horseradish
• 1 teaspoon dried chives
• 1/2 teaspoon dry mustard
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil

Recipe

• 1 without draining the salmon, empty it into a medium sized bowl.
• 2 add all the remaining ingredients except the olive oil.
• 3 mix well.
• 4 the mixture might seem wet but that's o.k., it will "set" as they cook.
• 5 heat the olive oil over medium heat in a large frying pan. non-stick is best but not necessary.
• 6 divide the salmon mixture into 4 equal portions. shape each into a patty and place into the hot frying pan with oil. if not using a non-stick pan make sure they don't stick by getting the oil too hot, and shift them around the pan a little by gently shaking the pan in a circular motion causing them to slide around, just a very little bit.
• 7 turn the heat down to medium-low and cook until they begin to set around the edges. about this time the bottoms will be golden-brown; it may take up to 5 or more minutes depending on how wet the mixture was, it can vary. you need watch them somewhat closely so they don't get too browned.
• 8 with a pancake-turner flip them over and cook the other side in the same manner.
• 9 serve hot. they're not bad on a hamburger bun with lettuce, tomato & mayonnaise.