2 baked, chilled potatoes
1 1/2 cup braised onion ribbons with celery (recipe follows)
3 Tbsp mayonnaise
1 large egg
1 Tbsp Worcestershire Sauce (white wine variety)
1/2 tsp dried thyme
2 Tbsp bottled capers (drained)
flour (for dredging)
2 Tbsp olive oil
2 cup flake, poached salmon

Bibb lettuce (for lining platter)
sliced lemons (garnish)

Remove skins from potatoes, grate coarsely into a large bowl, and
add the onion mixture. In a small bowl whisk together well the
mayonnaise, egg, Worcestershire sauce, thyme, capers, and salt and
pepper to taste. Add the mixture to potatoes, and stir until
combined. Add salmon and stir until the salmon is just distributed
evenly. Form 1/3 cup measures of the mixture into the patties and
dredge patties in flour. In a large skillet heat butter (hmmm...
not on the list of above ingredients!!) and oil over moderately
high heat until the fat is hot but not smoking. Saute patties for
3 min. on each side or until golden brown. Line platter with lettuce
and serve cakes with lemon.


Braised Onion Ribbons with Celery
Serves 6.

3 1/2 lbs. onions: halved lengthwise and cut crosswise into 1/2 inch
thick slices
1/4 cup olive oil
7 stalks celery

In a large, heavy skillet cook the onions in the oil, covered, over
moderately low heat, stirring occasionally for 45 minutes. Season
the onions with salt and pepper and cook them, uncovered, over
moderately high heat, stirring occasionally for 30 minutes, or
until they are tender and beginning to turn golden. Add the celery
and cook the mixture, stirring, for 5 min., or until the celery is
crisp-tender.

5 Ounces Canned Salmon -- Drained,Rinsed
3 Ounces Coleslaw Blend
1/4 Cup Bread Crumbs -- Plus 2 Tablespoons
1 Egg
2 Tablespoons Cilantro -- Chopped
1 Tablespoon Mayonnaise, Imitation (Low-Fat)
2 Teaspoons Mustard
Pinch Black Pepper
4 Rolls

In medium bowl, combine all ingredients except rolls; blend
with fork. Divide into four 1/3 cup portions and shape
each into a 1" thick patty. Spray large nonstick skillet
with nonstick cooking spray and place over medium
high heat. Add patties and cook until well browned
on both sides, 8-10 minutes. Serve on rolls.

1 can (15/16oz) salmon, drained, and picked clean
1 cup instant mashed potatoes, prepared
1 med to small onion, chopped fine
1 Tbsp parsley (dried)
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
2 tsp lemon juice

Mix all ingredients together, form into salmon cakes. In preheated
pan with 1 Tbsp 100% virgin olive oil, place cakes and heat on med.
high till golden brown. Flip over, brown on other sides. Drain
on paper towel. Great with tossed salad and green beans.

Serves 6
2 cups cooked salmon
3 cups mashed potatoes
4 tablespoons butter or margarine, melted
1 medium onion, finely chopped
salt and pepper to taste
1 egg, beaten well
1 cup dried bread crumbs

Combine fish, mashed potatoes, melted margarine, onion and salt and pepper. Mix well. Shape into six patties, dip into beaten egg and coat with bread crumbs. Heat 1/4 inch of vegetable oil in a heavy skillet to 375° F. Fry fish cakes, turning once, until golden brown on both sides.