Ingredients:

• 1, 14.75-ounce can salmon (with bones, if available)
• 2 large eggs, beaten
• 1 tablespoon mustard
• ½ cup finely chopped onion
• ½ cup finely chopped seasonal vegetables (bell pepper, carrot, celery, zucchini, etc.)
• 1/8 teaspoon salt
• 1 cup cracker crumbs or whole wheat breadcrumbs, divided
• 2 tablespoons canola oil (if pan-frying)

Instructions:

• Preheat the oven to 350°F, if baking the patties.

• Drain the salmon, leaving the bones in for more calcium. Place the salmon in a medium bowl and break it into small pieces with a fork.

• Add the eggs, mustard, onion, vegetables, salt, and ½ cup of the cracker crumbs or breadcrumbs. Mix well.

• Shape salmon mixture into 5 patties (about ½ inch thick and 4 inches round).

• Gently coat each patty with the remaining ½ cup of cracker crumbs or breadcrumbs.

To bake (recommended):

• Place patties on a lightly oiled baking sheet and bake for 10 minutes each side.

Or to pan-fry:

• In a large skillet, heat 2 tablespoons canola oil over medium heat.

• Cook the salmon patties until each side is well browned (about 4 minutes on each side).

Note:

Any cooked salmon may be substituted for the canned salmon, but make sure to remove the bones from fresh salmon. Canned salmon bones are more thoroughly cooked and are digestible, but the bones in fresh salmon are not.