Salmon Rissoles - cooking recipe

Ingredients

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)

Preparation

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.