Ingredients
1/2 cup pastina
1/4 cup celery, finely chopped
2 cups canned salmon
1 egg, slightly beaten
1/4 teaspoon white pepper
1/3 cup olive oil
1/4 cup onion, finely diced
3 tablespoons olive oil
1/4 cup parsley, minced
1 1/2 teaspoon salt
breadcrumbs
Directions
Cook pastina about 15 minutes; drain.
Saute onion and celery in 3 tablespoons olive oil until tender; add pastina, salmon, parsley, egg and seasonings, mixing thoroughly.
Shape into 8 patties; coat on all sides with breadcrumbs and brown in 1/3 cup hot olive oil over moderate heat.
Serves 4.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: courtesy of the New York Public Digital Gallery. | 
