| INGREDIENTS |
1 can (16 ounces) salmon
1 small onion, finely grated (use juice and pulp)
3 tablespoons minced fresh parsley
pepper to taste
2 large eggs, well beaten
1 to 1 1/2 cups fine dry bread crumbs
3 tablespoons butter
| METHOD |
Turn salmon and liquid into a medium mixing bowl. Flake with a fork, removing OR mashing any bones (they are edible). Mix in grated onion, parsley and pepper. Mix beaten eggs with salmon. 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. 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.
