Salmon Cakes

1 can salmon, flaked 1 Tablespoon grated onion 1/2 cup dry bread crumbs 1/2 cup finely chopped celery

2 eggs slightly beaten 1/2 teaspoon salt 1/2 teaspoon pepper Cooking oil

Directions:
Combine all ingredients in a mixing bowl and stir together. In a large skillet, heat oil over medium heat until it sizzles when a drop of water is placed in it. Divide salmon mixture into eight parts; shape each part into a round cake. Cook in hot oil in a heavy skillet, turning once, until each side is browned. Serve with mushroom soup or cheese sauce.

Notes:
My mother, Doris Hill, collected this recipe and wrote it by hand on a recipe card for her files.