Salmon Cakes or Burgers Using Canned Salmon

Salmon Cakes

Canned red salmon, 16 oz., reserve liquid, amount needed about 1/3 cup
1/4 c finely chopped onion
2 T butter
1/3 c dried bread crumbs
2 eggs, beaten
1/4 c fresh parsley, chopped
1/2 t mustard powder
1/2 t salt
1/2 c dried bread crumbs, about, used for coating
Oil for frying

Buns or rolls
Accompaniments or condiments, such as leaf lettuce, yellow and red tomatoes, red onions, Remoulade or Tartar sauces, mayonnaise.

Drain salmon; reserve 1/3 cup liquid. Remove bones if desired and flake. Melt butter in a sauté pan and cook until transluscent. Remove from heat, pour into a large bowl and add in salmon, reserved liquid, 1/3 c bread crumbs, eggs, parsley, seasoning. Mix together well and shape into desired sized patties. Roll in bread crumbs and fry both sides until browned. Remove to paper towelling to drain extra cooking oil, and serve with buns and accompaniments.

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