Salmon Rissoles
1 (16 ounce) can salmon
1 small onion, finely grated (use juice and pulp)
1 stalk finely chopped celery (optional)
3 tablespoons minced fresh parsley
salt and pepper
2 large eggs, well beaten
1-1 1/2 cup fine dry breadcrumbs (or dry mashed potato mix)
2 teaspoons lemon juice
3 tablespoons butter (you may need a tad more butter for frying)
1. Turn salmon and liquid into a medium mixing bowl.
2. Flake with a fork, removing OR mashing any bones (they are edible).
3. Mix in grated onion, parsley, lemon juice, salt and pepper.
4. Mix beaten eggs into salmon mixture.
5. Add enough bread crumbs, about 1/2 to 3/4 cup, to make the salmon mixture thick enough to shape into 12 small patties.
6. Roll patties in 1/2 cup bread crumbs.
7. In a large heavy skillet over low heat, melt 2 tablespoons of butter; add patties.
8. Fry patties slowly on one side; add remaining butter, turn patties and fry until brown on the other side.
9. Serve with either a salad or steam vegetales.
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