Salmon Cakes
Ingreadient
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1 (14.75 ounce) can salmon, drained and flaked
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2 large eggs, beaten
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1 small onion, diced
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1 teaspoon ground black pepper
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3 tablespoons vegetable oil
Direction
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Pick through salmon to remove any bones or large pieces of skin.
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Beat eggs in a mixing bowl. Stir in salmon, onion, and black pepper. Mix thoroughly.
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Shape salmon mixture into eight 2-ounce patties.
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Heat oil in a large skillet over medium heat. Fry patties until crispy and golden brown on the outsides, about 5 minutes per side; work in batches if necessary to avoid crowding the pan.
