This Southeastern recipe can be made in a snap and tastes great. This is the type of patty often served in inexpensive Southern restaurants in the WV, MD, PA area. The best salmon to use is wild Pacific or wild Alaskan, red sockeye or else pink salmon. The best egg is a local farm egg from free range, uncaged hens or an omega 3 egg or organic egg. Low sodium Featherweight baking powder works well. One can try nongluten flour or a nonwheat flour like barley flour or oat flour if one is allergic to wheat. Oil, if used, should be extra virgin coconut oil or olive oil or nonrancid canola oil. Patties can be fried in a nonstick skillet with or without a little broth. Enjoy!