15ozcan of salmondrained and cleaned to your liking
1-2teaspoonslemon juice
1largebaked potatocooled and skin removed
2largeeggs
2Tablespoonschopped green onionoptional
salt and pepper or Cavendar's to taste
3Tablespoonsoil for cooking
Instructions
Mash the potato in a medium to large mixing bowl.
Add the salmon, a squirt of lemon juice, and eggs.
Mix and mash with fork until you have reached your desired consistency. You can leave it a little bit chunky, but you do want it to be well mixed.
Stir in onion and seasonings.
Heat oil in a skillet over medium heat. Once oil is hot, form patties out of salmon mixture and place a couple at a time into hot skillet. Cook for 1-2 minutes per side. Flip once they are nice and browned. Cook for 1-2 minutes on the second side.
Put cooked patties on a paper towel lined baking sheet. If desired, keep warm in a preheated 300°F oven. Continue until all salmon mixture is used.
Serve with lemon or lime wedges, and/or tartar sauce.
Notes
I usually just microwave a potato until it is soft, then let it cool and remove the skin for this recipe. You can use use a leftover baked potato if you happen to have one.
Most people prefer to remove the skin and bones from the canned salmon, though it is not completely necessary. Do whatever makes you feel comfortable.