Okay, that’s a bass, but you get the idea. This is a very inexpensive dinner, and yummy too.

2 eight ounce cans salmon

2 eggs

2/3 cup packaged bread crumbs

dash Worcestershire sauce

1 tsp. Dijon mustard

2 Tbs. ketchup

4 green onions, chopped

3 Tbs. Dried parsley

2 tsp. Sesame oil

1 Tbs. Canola oil

1 Tbs. Cornstarch

¼ cup sugar

2 Tbs. Soy sauce

2 Tbs. Ketchup

¼ cup red wine vinegar

½ cup chicken broth

1 tsp. Hot sauce

2 Tbs. Chopped fresh cilantro

Combine first eight ingredients and shape into 5-6 patties. Set aside. In saucepan, combine the cornstarch, sugar, soy sauce, ketchup, vinegar, broth and hot sauce over medium heat until cornstarch is combined and the sauce has thickened and has a sheen to it. Remove from heat and add cilantro. Heat skillet to medium high, adding oils. Sauté salmon patties until brown on each side, about 4 minutes per side. Serve with Sweet Hot Sauce. Serves 5-6.