Red Sock-Eye Salmon Cakes

Recipe from Bro. Lee Barnes

A few weeks ago, my dad pulled out a forgotten recipe, written on a sheet of paper, which was hiding between the pages of a cookbook. The sheet of paper is soiled and almost falling apart due to age. Eating these delicious salmon cakes this evening brought back a lot of memories for my parents. Brother Lee Barnes was their Sunday School teacher at the church they attended during their Bible college years. My dad said that Bro. Barnes was a man of great wisdom. He still remembers many of the lessons he taught. This tattered old recipe, we suppose, exceeds the life of the man who wrote it down over 25 years ago. One day in Glory, I'll be happy to shake Brother Barnes' hand and say to him, "Those salmon cakes sure were good, Brother Barnes!"

• 15 oz. red sock-eye salmon
• 2 eggs
• 1/2 C. milk
• 1 pkg. Saltine crackers, crushed
• oil for frying

Mix thoroughly. Let stand 20 minutes (the crackers will absorb the milk, eggs, and salmon juices). Form into small cakes; place on waxed paper.

Heat oil and fry cakes two minutes per side. Place on a plate covered with paper towels to absorb the grease.

A final note from Brother Barnes, "Be sure dinner is ready before frying these, as they are better hot."

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