1 extra large egg, beaten
1/4 cup of milk
1 finely chopped (grated?) medium yellow onion
1 tablespoon fresh dill, or 1 teaspoon dried dill
1/4 cup chopped parsley (optional)
1/4 teaspoon ground black pepper
1 16 ounce can salmon – drain or not.
1 – 2 cups ground crackers (I like round Ritz)
1 tablespoon cooking oil
1 tablespoon mustard
In a medium bowl comobing the milk, egg, grated onions, dill, parsley, and pepper. Add salmon and cracker crumbs. Mix well. Form mixture into 1/2 inch thick patties. In a large skillet cook the pattien in hot oil over medium-low heat about six minutes or until golden brown, turning once. This writer uses a flat cast iron skillet.
If desired serve with Honey Mustard sauce or with tarter sauce.