Kittencal's Salmon Cakes/Patties

Plan ahead the salmon mixture needs to be chilled for 2 hours before shaping, this also work using cooked leftover fresh salmon --- for the very best flavor do not use all pink salmon use all red or half red and pink --- I have this yielding for 12 patties that amount is only a guideline it wil depend on the size you make the patties you may make them any size desired, if you have a large family to feed using one more can of salmon won't hurt --- these are just as delicious eaten cold in fact my family prefers them cold :)

• Ready In: 2 hrs 6 mins
• Yields: 12 patties

Ingredients

• 4 (7 ounce) cans red salmon, well drained (soft bones removed or left in, or use half red and pink salmon)
• 1  teaspoon garlic powder (can use 1-1/2 teaspoons)
• 2  tablespoons lemon juice
• 2  teaspoons Worcestershire sauce (optional but good to add in)
• 1⁄2 teaspoon fresh ground black pepper (or to taste)
• 1  teaspoon seasoning salt (or to taste, can use white salt)
• 1⁄2 cup  crushed  butter flavored cracker (such as Ritz crackers, more if needed)
• 3  eggs, lightly beaten
• 3  green onions, finely chopped
•  all-purpose flour (as needed)
•  oil (for frying)

Directions

1. Drain the 4 cans salmon well and place in a large bowl; flake with a fork.
2. Add in all remaining ingredients except the flour and oil; mix to combine (if the mixture is very moist add in more cracker crumbs using only enough to hold together).
3. Cover and refrigerate for 2 or more hours.
4. Shape into desired size patties.
5. Place about 1/2 cup flour into a shallow bowl or a plate.
6. Carefully coat each patty in the flour, then place the coated patties onto a large plate (have all the patties coated before starting to fry).
7. Heat oil in a skillet over medium-high heat.
8. Fry the patties about 3 minutes on each side or until golden brown.
9. Delicious!