Serves: 5
Total Calories: 161
Yield: 6 patties

1 pint salmon remove dark pieces but leave bones and liquid)
2 1/2 cups very dry mashed potatoes
1/4 cup diced onion
1/4 cup diced celery
1/4 cup diced green pepper
1 1/2 tablespoons lemon juice
1/2 teaspoon lemon peel
1/2 teaspoon garlic salt
4 - 6 shakes of hot sauce
1 egg
1 tablespoon mayonnaise
1/2 cup fine cracker crumbs
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Coating:
1 or 2 sleeves of cracker, crushed fine
1/2 cup plain, fine bread crumbs

Mash the salmon into the potatoes. Add remaining ingredients. Form into patties (if mixture does not hold its shape, add a few more cracker crumbs to the mixture). Let set a few minutes and then form patties. If too dry, add another egg or a small amount of milk.

Coating:
Place 1 cup cracker crumbs and bread crumbs in a large plastic bag. Place patties in the cracker crumbs inside the bag. Pat down and turn over bag very carefully and pat crumbs into patty. Remove to a cracker-crumb-sprinkled cookie sheet. Refrigerate for 2 hours. (At this point, you can freeze the patties for 3 months; thaw in fridge before using.) Fry in 1/2 inch vegetable oil in a large cast-iron skillet, 2 at a time. Remove to warm platter.

Nutritional Facts:

Serves: 5
Total Calories: 161
Calories from Fat: 42

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