• Drain juice from salmon and remove any bones or cartilage.*
  14.5 oz canned salmon
• In a large bowl, combine salmon, egg, saltine crackers, salt, pepper, and Worcestershire sauce.
  1 egg, ¾ Sleeve of saltine crackers, ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon Worcestershire sauce
• Shape into 6-8 patties. If the mixture is too dry the patties won’t stick together- to fix that add 1-2 teaspoon of water to the salmon mixture and mix thoroughly.
  1-2 teaspoon water if mixture is too dry
• Heat oil in a large skillet over medium high heat. Once hot fry the patties 1-2 minutes on each side or until they are golden brown and crispy. You want enough oil to come up half the side of the patty.
  Oil for frying
• Serve with dill sauce and enjoy!

Lemon Dill Sauce

• In a small bowl mix together the greek yogurt, lemon juice, dill, garlic poweder and salt.
  8 oz Greek yogurt, 2 tbs lemon juice, 1 tbs dill, 1 teaspoon garlic powder, ½ teaspoon salt