Adapted From 'The Ultimate Gullah' cookbook. Nothing special about
these, just a quick easy way to use canned salmon. We both love salmon
patties.

one large (15-1/2 oz.) can salmon
1/2 small onion, finely chopped
1/2 small bell pepper, finely chopped
1 clove garlic, minced
1 Tbs. sour cream or prepared mayonnaise
1 large egg, beaten
dash of salt
1/2 tsp. pepper*
dash of cayenne pepper
3-4 Tbs. flour
oil for pan frying

Drain salmon and place in a large mixing bowl. Remove the round bones.
Add salt and pepper (*I used Penzey's Florida pepper blend), cayenne.
Mash well with a fork.

In a skillet, saute onion, garlic and bell pepper in a little neutral
oil. Remove with a slotted spoon. Add sauteed vegetables to the mashed
salmon. Reserve the remaining oil.

Add the beaten egg and sour cream or mayonnaise to the mashed salmon.
Add the flour a little at a time until desired consistency is reached.
The mixture should be moist but not too soupy and not too stiff.

Shape into 6 patties and allow to set on waxed paper for about 10
minutes. If too moist sprinkle patties with flour.

Reheat the oil from sauteing the vegetables. Cook the patties until
golden brown on each side, about 5 minutes. Serve hot. Your choice of
sauces: chili sauce, cocktail sauce, hot sauce, etc.

Jill