A different salmon patty recipe

I know there are zillions of recipes for salmon patties but this one caught my eye because of the use of croutons as the binding agent. There are so many flavors of croutons now that you could make a flavorful salmon patty. The recipe is from a Pillsbury booklet: Working People's Cookbook, 1978.

Salmon Patties

2 eggs
1/2 cup milk
1 tablespoon instant minced onion
1 1/2 cups salad croutons, crushed
16-oz. can salmon, drained and flaked
2 tablespoons butter or margarine
In large bowl, beat eggs slightly. Stir in remaining ingredients except butter. Firmly shape into four 1/2-inch thick patties. In large skillet, melt butter. Saute patties over low heat until browned. Serve with creamed peas, or a mustard or dill sauce.

Salmon Kabobs- Modern Barbecue Cooking

Modern Barbecue Cooking was published in 1966.This is a pre-release edition printed exclusively for Richfield Oil Corporation. The author Ed Bell was apparently well known for his famous Barbecue College Course. He conducted many barbecue demonstrations and appeared on television.
This book contains his complete course and more than 200 of his recipes. The course is quite detailed with many photos and illustrations. The info pertaining to the grills is for charcoal grills only. The seasoning and item selection info is good for any type of outdoor cooking. This recipe for Salmon Kabobs sounds very easy and flavorful.

Salmon Kebobs
2 pounds salmon steaks or fillets, in 1-inch cubes
1 cup catsup
1/4 cup brown sugar
1/4 cup vinegar
2 teaspoons salt
1/8 teaspoon Tabasco
1/4 teaspoon Worcestershire sauce
6 tablespoons oil
Thread salmon cubes on skewers. Combine remaining ingredients. Marinate salmon in sauce for 2 hours, turning occasionally. Place skewered fish on grill and cook, turning once, about 20 minutes, or until fish flakes easily with fork. Baste occasionally during cooking with remaining marinade.