1 15 1/2-ounce can salmon, drained, flaked
2 eggs, slightly beaten
1 cup fine dry bread crumbs, divided
1/2 cup finely chopped onion
2 tablespoons lemon juice
3 tablespoons finely chopped parsley
1/4 teaspoon pepper
1 cup corn oil
In medium bowl, toss together salmon, eggs, 2/3 cup of the bread crumbs, onion, lemon juice, parsley, salt and pepper until well blended. Shape into four patties. Coat with remaining 1/3 cup bread crumbs.
Place on waxed paper-lined plate. Refrigerate 1 hour.
In large skillet, heat corn oil over meduim heat. Add patties. Cook, turning once, 10 minutes or until browned. Drain on paper towles.
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