2 (7 ounce) packages of Salmon
3 large eggs, divided
1 t. lemon juice
1 t. coarse ground black pepper
1 T. chopped green onion
2 1/2 cups saltine cracker crumbs, divided
2/3 cup shredded Swiss cheese
1 (10 ounce) can Cream of Mushroom Soup
2/3 cup milk
1/2 t. Worcestershire sauce
1/4 t. garlic powder
Olive oil for frying
Place the salmon in a bowl. You do not have to drain the packaged salmon. Beat 2 eggs in a bowl and add to the salmon. Then add the lemon juice, black pepper, green onion, and 1 cup of saltine cracker crumbs, Swiss cheese and 1/2 can of mushroom soup. Mix together and refrigerate for about one hour.
Heat olive oil in a large skillet when ready to prepare. Shape the salmon into individual patties. Beat the remaining egg in a bowl , mixed with a little milk (about 1/3 cup) and dredge each patty in the egg/milk mixture, then dredge in the cracker crumbs. Fry for about 4 minutes over medium heat until browned on both sides.
In a small mixing bowl, mix the remaining 1/2 can soup, with the milk, Worcestershire sauce and pepper and garlic powder. Bring to a simmer and serve over the patties. I serve these with fresh garden peas and mashed potatoes!