1. PLACE SALTINES IN A PLASTIC BAG. USING A ROLLING PIN, ROLL OVER THE
CRACKERS SEVERAL TIMES UNTIL THEY ARE FINELY CRUSHED.
2. IN A MEDIUM BOWL, COMBINE THE CRUSHED SALTINES, SALMON, SCALLIONS,
BELL PEPPER, MAYONNAISE, CAPERS, LEMON JUICE, AND HOT PEPPER SAUCE,
MASHING THE SALMON WITH A FORK. SHAPE EVENLY INTO FOUR PATTIES.
3. SPRAY A MEDIUM NOT STICK SKILLET WITH NONSTICK COOKING SPRAY AND
WARM OVER MEDIUM HEAT. ADD THE SALMON PATTIES, TURNING ONCE, UNTIL
LIGHTLY BROWNED ON EACH SIDE, 6 TO 8 MINUETS
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