Prepare the Salmon Mixture:

• Drain the canned salmon and place it in a mixing bowl.
• Use a fork to break it apart into smaller flakes.
• Add eggs, breadcrumbs (or crushed crackers), chopped onion, salt, black pepper, and optional seasonings.
• Mix until well combined. The mixture should be moist but firm enough to shape into patties. If too wet, add a little more breadcrumbs.

Shape the Patties:

• Form the mixture into small patties, about 2-3 inches in diameter and ½ inch thick.

Heat the Oil:

• Heat vegetable oil in a skillet over medium heat. Ensure enough oil to cover the bottom of the pan for even frying.

Fry the Patties:

• Once the oil is hot (but not smoking), carefully place the patties in the skillet.
• Fry for 3-4 minutes per side or until golden brown and crispy.
• Avoid overcrowding; fry in batches if needed.

Drain and Serve:

• Transfer the cooked patties to a plate lined with paper towels to drain excess oil.
• Serve hot with your favorite sides and dipping sauces.