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Salmon Patties 2
 

1 large (14 to 16 oz.) can salmon 1 c fine dry bread crumbs ½ c chopped onion ¼ c chopped parsley 2 eggs, beaten 2 T lemon juice 1/8 t pepper 2 T oil Lemon wedges 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, over medium heat, fry salmon patties in oil until lightly browned on both sides. Serve hot with lemon wedges.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.