Ingredients
| 1 | 16-ounce can salmon |
| 1 | tablespoon lemon juice |
| cold water, as needed | |
| 1/2 | yellow onion, finely chopped |
| 1/4 | cup celery, chopped |
| 1 | tablespoon green bell pepper, finely chopped |
| 2 | large eggs, lightly beaten |
| 1/3 | cup bread crumbs or cracker crumbs |
| 2 | tablespoons all-purpose flour |
| pinch black pepper | |
| 1 | tablespoon vegetable oil |
Instructions
Drain salmon and save liquid into a measuring cup. Add lemon juice and enough cold water to reach ½ cup liquid total. Set aside. In a large bowl, combine salmon, onion, celery and green pepper. Add eggs and mix, then add bread crumbs, flour and pepper. Add liquid and stir well. Shape 1/3 cup salmon mixture into a ½-inch thick patty. Repeat until you have six patties. Heat oil in a large non-stick skillet over medium heat, add three patties. Cook 2-3 minutes, until golden brown on both sides. Repeat with the next three patties. Serve immediately. If desired, top with lettuce, red onions and sprouts. Serve with pineapple.Serves 6
