About 30 minutes preparation and cooking time.

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.