This recipe comes from the back of an inexpensive package of Chicken of the Sea salmon which I purchased from Amazon (using their subscribe and save option), but what makes it really good was what Jenny used for the ‘seasoned bread crumbs’ called for in the recipe (for low-carb variation scroll down):
Drain the can, but don’t discard bones or skin- both are edible. Combine all ingredients except the fat and mix well. Mixture will be moist.
Shape into eight patties, and brown in fat over medium heat until both sides are golden brown and the patties are heated through.
You can make a sandwich of them. We just had them with ketchup.
Low-Carb variation: add 1 teaspoon or more onion powder
substitute crushed pork rinds for bread crumbs