3 (6 oz.) cans of salmon
1/4 c. butter
2 tsp. chopped green peppers
1/2 c. chopped celery
1/4 c. chopped onion
1/4 c. bread crumbs
1/2 tsp. dried sage
1/4 c. chopped parsley
2 eggs, lightly beaten
salt and pepper to taste
1 lemon, cut into wedges

With a fork, flake the salmon into a mixing bowl and set aside. In a frying pan, heat 1 tbsp. butter, then add the onion, green pepper, and celery. Stir and cook until the onion is transparent and soft, let the mixture cool slightly. Then add it to the salmon in the bowl. Next, add bread crumbs, sage, parsley, eggs, salt and pepper. Shape the mixtures into 4 cakes, Place them on a plate, and cover with plastic wrap. Chill 30 minutes. Heat the remaining butter in a frying pan. Add the salmon cakes and cook on both sides until golden brown and heated through. Serve with lemon wedges.