Salmon Tuna Patties Recipe

Drain salmon and set aside 6 tbsps of the broth; debone and flake the meat.

In a medium mixing bowl, mix salmon, tuna, eggs, onion and bell pepper until sticky. Stir in flour. Add salt, Mrs Dash, and baking powder to salmon broth; stir into fish/veggie mixture.

Form into small patties, and dredge in cornmeal if desired. Refrigerate on a platter in a single layer for an hour or two to facilitate easier handling.

When ready, fry patties four at a time in hot cooking oil until golden, about 5 minutes per side.

Serve topped with tartar sauce or creamed peas.

These can also be served on burger buns with tartar sauce.