Ingredients

• 1 can (14.75 ounces) salmon with bones, drained
• 1 slice of bread, torn into small pieces
  
• 1 Tablespoon mayonnaise1 Tablespoon lemon juice
  
• 1 egg, lightly beaten
  
• ½ cup minced celery
• ½ cup minced or grated carrot
  
• ½ 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 ½ 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.

Prep time: 15 minutes Cook time: 10 to 15 minutes
Makes: 4 patties (4-inch)

Notes
No salmon? Use canned tuna or mackerel instead.

• No canned salmon? Use 1 to 1 ½ cups cooked salmon.
• Use 1/4 cup dry bread crumbs or cracker crumbs instead of sliced bread.
• Make your own bread crumbs from stale bread.
• Try other finely chopped vegetables such as bell pepper or zucchini.

This recipe is adapted from Oregon State University @foodhero.org