2 tablespoons olive oil
1 small onion, chopped
2 (6 oz) cans skinless, boneless salmon
30 Vegetable Ritz crackers, crushed, divided
2 eggs, beaten
1/4 cup chopped fresh parsley
1 teaspoon dry mustard
Saute the onion in the olive oil until softened. Drain the salmon. Combine onion, salmon, half the crackers, eggs, parsley and mustard. The mixture will be very soft, so refrigerate for 2 hours before forming patties.
Once cold, form into five patties. Coat patties in remaining cracker crumbs.
Bake at 375F for 20 minutes, turning patties over half way through.