1 15-ounce can salmon
1 Tablespoon lemon juice
1/4 cup each of minced celery, green pepper and onion
2 Tablespoon flour
1/8 teaspoon black pepper
1 Tablespoon vegetable oil
1. Wash the vegetables.
2. Open the salmon, drain liquid into a measuring cup. Add lemon juice and enough cold water to make 1/2 cup.
3. In a separate bowl, beat the eggs with a fork, stir in the salmon and vegetables. Add flour, pepper, bread crumbs and salmon liquid and mix well.
4. Make six patties, about 1/2” thick.
5. Heat the oil in a skillet and cook patties for 2-3 minutes per side.