In a large mixing bowl, combine the undrained can of salmon and the egg. Mix well.

Gradually mix in the crushed saltine crackers until the mixture is firm enough to shape into patties.

Form the mixture into four evenly sized patties.

Heat the vegetable oil in a large skillet over medium heat.

Once the oil is hot, carefully place the patties in the skillet.

Fry the patties for about 3-4 minutes on each side, or until they are golden brown and crispy.

Reduce the heat to low and continue cooking for about 10-15 minutes, turning occasionally, until the patties are cooked through.