SALMON PATTIES

1 {15 1/2 oz.} can Pink Salmon
1 cup fine dry bread crumbs
1/2 cup chopped onion
1/4 cup chopped parsley
2 eggs, beaten
2 tablespoons lemon juice
1/8 teaspoon pepper
2 tablespoons oil
Lemon wedges (for garnish)

Drain salmon, reserving 1/3 cup liquid; flake.

In medium bowl, combine salmon, bread crumbs, onion, and parsley. Add reserved salmon liquid, eggs, lemon juice, and pepper; mix well. Shape into 6 patties.

In skillet, fry salmon patties in oil over medium heat until lightly browned on both sides.

Serve hot; garnish with lemon wedges.

Servings: 6
Source: Honey Boy Pink Salmon