• 1 14¾-ounce can salmon, drained, bones removed, flaked
• ½ cup low-sodium saltine cracker crumbs
• 2 eggs, beaten
• ½ teaspoon paprika

1. Mix all ingredients in a large mixing bowl.
2. Form into cakes, using ¼ cup of the mix for each cake.
3. Sauté until brown in a small amount of oil or cooking spray.

From Flavors of Fiesta by University of Illinois Extension