Spicy Salmon Patty

1 6 oz can "chicken of the sea" pink salmon
Ms. Dash Extra Spicy seasoning blend
McCormick Garlic & Herb seasoning blend
3-4 unsalted top crackers (crushed)
1 egg white

Cap-full of vegetable oil or non-stick spray
Pan.

You make have to play around with this recipe which is fine.
Forming: You want the patties to hold their shape. I prefer mine a bit on the thick side. As for my dad, he likes them thin and a but crunchy. If this is the case you may want to add a bit more cracker and another egg white so they hold

Spices: I just eyeballed mine. This is why I didn't give you measurements just to it to your own taste or feel free to change up the seasonings if they aren't to your liking.

Cooking: This is one of those things where it's a balance between heat, oil, and time. Too much oil and too low heat and the patties will fall apart. Too high and too little they will stick and burn and fall apart. So, go medium, just enough to coat the bottom of the pan (plus a pinch just in case it's needed) and keep an eye on them.

It's better to go slow and end up with something yummy and pleasing then rushing and ending up with an aggravating mess.

Hope you all enjoy! Please let me know what you think and improvements or tweaks you made.

Combine all ingredients in a bowl. Form into patties. Add oil to pan (depending on your stove and pan 4-5 for a few minutes should be plenty) Add patties allow a few minutes to cook. Patties should loosen up on their own when they are ready to flip. First side should be a light golden color. Do the same to the second side then remove from pan and serve either as is or with tartar sauce or ketchup.

Serving Size: 2 patties

Number of Servings: 2

Recipe submitted by SparkPeople user BEUTIFULBRAMBLE.