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This recipe is old as the hills, but still very timely and well-loved by old and young alike. Served up with a bowl of fluffy mashed potatoes and a big bottle of catsup, salmon patties are a favorite Texas supper. Growing up, we called these "salmon croquettes", but croquettes are round, rather like meatballs and, although "patty" doesn't sound quite as elegant, its flat shape cooks quicker and more evenly.

• 15-ounce can red salmon, drained
• 1 small onion, finely chopped
• 1 egg, lightly beaten
• 1/4 teaspoon ground black pepper
• 18 to 20 saltine crackers, crushed (or about 2/3 cup cracker meal)
• 1/2 cup canola or olive oil

Mash the drained salmon in a bowl. Add the chopped onion, egg and black pepper. Mix gently. Shape into six patties.

Crush the saltines between two sheets of waxed paper with a rolling pin. Set each patty into the crumbs, pressing gently to make sure crumbs adhere, turning to coat both sides.

Heat oil in a large skillet over medium heat. Fry patties on one side until golden brown, then gently turn and fry other side. Serves 4 to 6, depending upon appetites.

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Note: Persons wishing to avoid eggs can substitute Egg Beaters or other egg substitute with good results in this recipe.