1/2 c. finely chopped celery
1/2 c. finely chopped green pepper
1/2 c. finely chopped onion
2 tbsp. butter, melted
1 c. fine, dry bread crumbs
2 (15 oz.) cans pink salmon, drained
2 eggs, beaten
2 tsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper
1 tbsp. vegetable oil
2 tbsp. boiling water

Saute celery, green pepper, and onion in butter in a large skillet 2 to 3 minutes or until tender. Set aside.

Combine bread crumbs and boiling water; stir well. Set aside. Remove and discard skin and bones from salmon; flake salmon with a fork. Add reserved vegetable mixture, moistened bread crumbs, eggs, Worcestershire sauce, salt and pepper; stir well to combine. Shape salmon mixture into 8 patties. Cook in hot oil over medium heat 4 to 5 minutes on each side or until lightly browned.