Salmon Cakes

Salmon Cakes
4 servings
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5 slices white bread (Wonder or Sunbeam)
One 15-ounce can salmon
2 large eggs, beaten
1/2 cup finely chopped onion
3/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
2-4 tablespoons vegetable oil

1. Tear the bread into small pieces and place in a medium bowl.

2. Drain the juices from the salmon over the bread and toss.

3. Add the salmon to the bowl with the bread. Add the eggs, onion, pepper, and salt. Toss to combine.

4. Heat 2 tablespoons of the oil in a 10-inch skillet over medium-high heat until the oil bubbles when some bread crumbs are dropped in. Drop the salmon mixture by heaping soupspoonsful into the hot oil (make as many as fit in the skillet without touching). Fry until browned on the bottom, about 3 minutes. Turn and fry until the other side is browned, about 3 minutes more. Remove from the skillet and drain on paper towels. Continue with the remaining salmon mixture until it is all cooked, adding more oil if necessary