Drain the salmon.
Heat the butter and oil in a skillet.
Add the onions and cook, stirring over medium heat for about 10
minutes until soft, not brown. Remove from the heat and add the
mashed potatoes, salt, pepper and Worcestershire sauce. Mix in the
salmon just to incorporate, trying not to make too smooth a mixture.
Shape 7 patties, 3 inches in diameter,
and 3/4 of an inch thick. Refrigerate them, covered, for at least
Beat the egg with the milk in a shallow
bowl. Place the breadcrumbs on a plate. Dip the patties in the egg
on all sides and then turn the patties over in the crumbs to coat
them evenly but not too heavily. (I use a spatula when I coat them
Heat the vegetable oil in a heavy 10-
to 12-inch skillet to just under the smoking point. Carefully place
the patties in the hot oil, reduce the heat to medium and cook until
brown, about 3 minutes on each side. Drain on paper towels.
Serve with tartar sauce, lemon wedges or