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Ingredients:
2 cans of canned Salmon
1/2 cup Cracker Crumbs
2 Eggs, beaten
1/2 tsp Salt
1/8 tsp Paprika
Butter
fresh Fennel, chopped
Directions
Drain and flake salmon into a medium-sized bowl. Stir in cracker crumbs, eggs, salt and paprika. Form mixture into round cakes. Fry cakes in butter
in pan until golden brown on each side. Serve salmon cakes with mushroom or celery soup with chopped fresh fennel.
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