These Salmon Rissoles are a good standby when unexpected visitors drop by around about dinner time as most of us have a can of slamon in our pantries.
- 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 breadcrumb (or dry mashed potato mix)
- 2 teaspoons lemon juice
- 3 tablespoons butter (you may need a tad more butter for frying)
- 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, lemon juice, salt and pepper.
- Mix beaten eggs into salmon mixture.
- Add enough bread crumbs, about 1/2 to 3/4 cup, to make the salmon mixture 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.
- Serve with either a salad or steam vegetales.