Ingredients:

• 1 can (16 ounces) salmon
• 1 small onion, finely grated (use juice and pulp)
• 1 stalk finely chopped celery (if desired)
• 3 tablespoons minced fresh parsley
• salt and pepper to taste
• 2 large eggs, well beaten
• 1 to 1 1/2 cups fine dry bread crumbs (or dry mashed potato mix)
• 3 tablespoons butter

Method:

1. Turn salmon and liquid into a medium mixing bowl. Flake with a fork, removing OR mashing any bones (they are edible).
2. Mix in grated onion, parsley and pepper. Mix beaten eggs with salmon.
3. Add enough bread crumbs, about 1/2 to 3/4 cup, to make thick enough to shape into 12 small patties. Roll patties in 1/2 cup bread crumbs.
4. In a large heavy skillet over low heat, melt 2 tablespoons of butter; add patties. Fry patties slowly on one side; add remaining butter, turn patties and fry until brown on the other side.
5. Serves 6.