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.

Makes four.