A depression era classic my grandfather taught me how to make when money was tight. You only need 4 ingredients for a crispy and savory dinner that stretches incredibly far.

These 4-ingredient salmon patties are a true Depression-era classic, the kind of frugal, filling supper my grandfather leaned on when money was tight and mouths were many. He’d pull out a single can of salmon, stretch it with crushed crackers and an egg, and season it simply with onion until the kitchen smelled like comfort. They fry up golden and crisp on the outside with tender, flaky pink centers, and they still feel like a small miracle on nights when you need something hearty, fast, and inexpensive.

Serve these salmon patties hot, piled onto a foil-lined platter to keep warm and catch any drips. They’re wonderful with mashed potatoes or buttered boiled potatoes, a simple side of green beans or peas, and maybe a slice of white bread or biscuits to round out the plate. A spoonful of tartar sauce, plain mayonnaise, or even just a squeeze of lemon brightens them up nicely. Leftovers make a fine sandwich tucked into soft bread with a little lettuce and whatever pickles you have on hand.

Servings: 4

1 can (14–15 oz) pink salmon, undrained

Line a platter or baking sheet with aluminum foil for serving later. Set aside.

Open the can of salmon and pour the contents, including the liquid, into a medium mixing bowl. With clean hands or a fork, break up the salmon into small flakes. If you find large bones or bits of skin and prefer not to use them, you can pick them out, though the soft bones are safe to eat and were always left in during the lean years for extra nutrition.

Add the finely minced onion to the salmon in the bowl.

Crush the saltine crackers finely (a zip-top bag and a rolling pin or the bottom of a glass work well). Measure 1 cup of crumbs and add to the bowl with the salmon and onion, reserving a small handful of extra crumbs on a plate for coating, if you like a crisper crust.

Add the egg to the bowl. Using a fork or your hands, gently mix everything together until it forms a moist but shapeable mixture. If the mixture feels too wet and won’t hold together, sprinkle in a bit more crushed cracker. If it seems too dry and crumbly, add a teaspoon or two of water or a splash of the salmon liquid, if you reserved any.

Form the mixture into small patties, about 2 to 3 inches across and 1/2 inch thick. You should get 8 to 10 patties, depending on size. If you want extra crunch, lightly press each patty into the reserved cracker crumbs to coat the outside.

In a large skillet, pour in enough vegetable oil to thinly cover the bottom (about 1/8 inch deep). Heat the oil over medium to medium-high heat until it shimmers. To test, drop in a tiny bit of the salmon mixture; it should sizzle gently right away.

Carefully place the patties into the hot oil in a single layer without crowding the pan. Fry in batches if needed. Cook the patties for about 3 to 4 minutes on the first side, until they are deep golden brown and crisp.

Gently flip each patty with a spatula and cook the second side for another 3 to 4 minutes, until golden brown and heated through. Adjust the heat as needed so they brown steadily without burning.

As each batch finishes, transfer the patties to the foil-lined platter to drain slightly and stay warm. If you’re cooking several batches, you can keep the platter in a low oven (about 200°F / 95°C) while you finish the rest.

Serve the salmon patties hot, straight from the foil-lined platter, while the outsides are still crisp and the insides are tender and flaky.

To keep with the spirit of the Depression-era recipe, the base stays at four ingredients, but you can stretch and adapt it as needed. If you’re feeding more people, add an extra handful of crushed crackers and a little water or milk to loosen the mixture; you’ll get more, slightly smaller patties that still satisfy. For a bit more flavor without complicating things, sprinkle in a pinch of salt and black pepper or a little garlic powder. If you don’t have saltines, any plain cracker or even very dry bread crumbs will work, though the classic Midwestern version leans on saltines for their light, crisp crust. You can also bake the patties on a greased, foil-lined sheet at 400°F (200°C) for about 12–15 minutes, flipping once, if you prefer to use less oil, though they won’t be quite as crisp. Food safety tips: Canned salmon is fully cooked and shelf-stable, but always check the can for any bulging, rust, or off odors and discard if something seems wrong. Once opened and mixed with egg, keep the uncooked mixture chilled if you’re not frying it right away, and cook within a couple of hours. Fry the patties until they are hot all the way through and the egg is fully set. Refrigerate leftovers within 2 hours of cooking and eat within 3 days, reheating in a skillet or oven until warmed through and crisp again.