Salmon Patties
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
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.
Serves 6.
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