Salmon Cakes

These are kinda like crab cakes but I use salmon instead. But if you prefer you can also use tuna! They are easy and only take a few ingredients:

3 (6 ounces packages) of salmon-I use the pouch but you can use the canned as well.

2 cups crushed saltine crackers (seperated)

2 eggs

1 egg white

1 small can mexi-corn

1/2 onion finely chopped

salt, pepper

dill (optional)

vegetable oil

Pour just enough oil to cover the bottom of a skillet. Heat oil over med-high heat. Dump salmon into bowl and take a fork to break it into smaller pieces. Add two eggs and one egg white, 1 cup crackers, salt, pepper, and I add about of tsp of dill. Also drain corn and add that. Mix well and form into 6 cakes. Coat each cake in the remainder of crushed crackers.

Place each cake into oil and leave alone for around 3 minutes. Don't try and turn them until you know they are good and cooked on the bottom. If you turn too early they will fall apart. Cook on each side for 3-4 minutes until brown. You can also try and press them so that the sides cook as well. Serve with tartar sauce if desired!

I also fried up some squash...here's how I fry my squash. Now I'm sure there are better ways....this is just how I've always done it!

Wash squash well, cut into thin slices, coat each slice in water, and dredge in Jiffy corn muffin mix. Fry them over med-high heat. MMMM....