Salmon Cakes save the day

Being an Alaskan resident, I will always take advantage of my dip netting privileges, but after months of salmon one needs some new ideas. My grandmother's salmon cake recipe is a great way to change it up a little and use the leftover salmon when a full filet is too much for one meal. The recipe is as follows:
- Bread crumbs (soak in milk and squeeze dry)
- celery leaves
- 1 egg
- 1/2 C onion (finely chopped)
- salt & pepper
- 1 can salmon (well drained)
- flour

I create my breadcrumbs to order with my food chopper and usually use pre-cooked salmon filets (I never get around to canning).

Mix all ingredients adding eggs and/or bread crumbs until it is the consistency of meatloaf.
Form into patties, lightly flour on both sides and brown in deep fat (I use oil or shortening). When both sides are light brown drain on paper towels. Serve with ketchup, on a salad or however you please. Keep in mind the frying oil will get dirty. I usually dump the grease and wipe the pan every 2 rounds.

I have been known to make these in bulk and shape them as fish sticks, freeze, and serve to my toddler for lunch. He loves them and never eats salmon as a filet.

Hope this helps you take full advantage of a freezer full of fish and let me know if you have any other recipes or hints. I can always use more!