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Ingredients
1 egg
1 pint Alaska Canned Salmon
2 ½ cups very dry mashed potatoes
¼ cup diced onion
¼ cup diced celery
¼ cup diced green pepper
1 ½ T. lemon juice
4 - 6 drops tabasco sauce
1 T. mayonaisse
½ cup fine cracker crumbs
Coating: 1 or 2 sleeves soda crackers, crushed fine
Coating: ½ cup plain, fine bread crumbs
½ tsp. Lemon pepper

Directions
Mash the salmon into the potatoes, add remaining ingredients. Let set 5 minutes and form patties. (If the mixture does not hold it's shape add more cracker crumbs. If it is too dry, add another egg or a small amount of milk.) Place 1 cup of cracker and bread crumbs in a lage zip-lock bag. Place patties in the bag and turn carefully, patting the crumbs into the patties. Sprinkle a cookie sheet with crumb mixture and remove patties to cookie sheet. Refrigerate for 2 hrs. (At this point you can freeze the patties for up to 3 months. Thaw in refrigerator before using. ) Fry patties in ½” vegetable oil in large cast iron skillet, 2 at a time. Remove to warm platter. Makes about 6 patties.

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