Ingredients

• 1 can (14.75 ounces) salmon with bones, drained
• 1 slice of bread, torn into small pieces
• 1 Tablespoon mayonnaise
• 1 Tablespoon lemon juice
• 1 egg, lightly beaten
• 1/2 cup minced celery
• 1/2 cup minced or grated carrot
• 1/2 cup minced onion

Directions

1. Wash hands with soap and water.
2. In a medium bowl break up the salmon and mash bones with a fork. Remove the salmon skin if desired.
3. Add the rest of the ingredients and mix well.
4. Lightly grease a large skillet and place it over medium heat.
5. Firmly press about 1/2 cup of the mixture into a 1-inch thick patty. Repeat to make 3 more patties.
6. Add the patties and cook until they are golden brown, about 5 to 7 minutes per side.
7. Refrigerate leftovers within 2 hours.

Notes:

• Try canned tuna or mackerel instead of salmon.
• Use 1/4 cup dry bread crumbs or cracker crumbs instead of sliced bread.
• Make your own bread crumbs from stale bread.