1 14¾-ounce can salmon, drained, bones removed, flaked
½ cup low-sodium saltine cracker crumbs
2 eggs, beaten
½ teaspoon paprika
Mix all ingredients in a large mixing bowl.
Form into cakes, using ¼ cup of the mix for each cake.
Sauté until brown in a small amount of oil or cooking spray.
Flavors of Fiesta
by University of Illinois Extension
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