Okay, that's what my mother called them. Salmon patties/burgers. Back
in the day the recipe Mom found in a magazine called for Dipsy Doodles
(a Wise Brand) corn chips. I haven't seen Dipsy Doodles since the
1960's so I use Frito's.

Yes, it's canned salmon. Use whatever brand you like, red or pink. You
need a 15.5-16 oz. can. I'm not afraid of the little round bones. They
are easy enough to remove with a fork when draining the fish. Any of
them missed mashes right in.

Flake the drained salmon in a mixing bowl with a fork. Stir in 2 eggs,
salt & pepper, 1 cup crushed corn chips, a couple of shakes of dried
minced onion, a little minced garlic. The original recipe called for 2
Tbs. of sour cream. I don't often have sour cream on hand. I've found
2 Tbs. jarred mayonnaise works just fine. You could also use plain yogurt.

Combine all ingredients together until well blended. Form into 6
patties. Place on waxed paper. Sprinkle lightly with cornstarch to
remove excess moisture. Let set for about 20 minutes before cooking.

Cook in a large non-stick skillet in just a little bit of oil (or oil &
butter) until nicely browned on each side. The mixture will be slightly
crumbly.

If you want to treat these as "burgers", serve them on lightly toasted
buns with accompaniments such as lettuce and tomato. Maybe some tartar
sauce. I prefer to eat them just plain with a vegetable on the side.

It's comfort food from waaay back when.

Jill