1 lb salmon, skin removed, rough chopped

2 sleeves Ritz crackers, crushed

1 green bell pepper, small diced

1 med sweet onion, small diced

1 stalk celery, small diced

2 Tsbp fresh parsley, finely chopped

1 tsp Worcestershire sauce

1 Tbsp Dijon mustard

2 eggs, lightly beaten

Cajun seasoning

Olive oil

In a large skillet, heat the oil and saute the onions, peppers, celery until soft.  5 or 10 minutes give or take.

Put half of the salmon, in about 1/3rd of the crushed crackers in a food processor and pulse until the salmon is broken down and mixed up with the bread crumbs. Put this in a large mixing bowl, and do the same for the other half of the salmon and the other 1/3rd of the bread crumbs.

Now add everything else to the mixing bowl and stir it all together. Use the last 1/3rd of bread crumbs to bring the mixture to a consistency that is a little wet, that can be packed into patties.

Form the mixture into patties (about 8 or 9) and place on a cookie sheet. Place the cookie sheet in the freezer for about 5 minutes, or the fridge for about 20 minutes to firm up the patties.

Dust the patties with Cajun seasoning before frying.

In a skillet, heat olive oil to around 375°F, and then in batches fry the salmon patties, a few minutes each side.

You can sprinkle some more parsley on top to make them look fancy on the plate.

Try them with a parsley dill sauce on the side..