Don's Original Salmon Cakes

Another invention of my stepfather.

1 can salmon, the cheap kind (about the size of a can of soup), bones removed
17 (yes, 17) saltines, put through the food processor to yield about 2/3 cup cracker crumbs
2 eggs beaten
Dried onion shaken over the beaten eggs -- use your judgment, we like a lot
Paprika to taste -- we like a lot

Combine everything in a mixing bowl, making sure you mash up the salmon. Cover with plastic wrap and refrigerate for at least 2 hours so that the egg softens everything -- letting it sit the whole day is OK for the commuter students out there. Heat a little olive oil in a skillet over medium heat. Make little patties out of the mixture and fry them 4 minutes to a side in the oil. (Make sure you have enough oil going, since otherwise the patties will blacken before they're done cooking.) Pat the oil off the finished cakes with a paper towel and serve with spinach sauteed in the same skillet after you're done with the fish. Makes 8-10 cakes. Mmmmmm.