1 lb. all purpose potatoes, peeled
Salt
1 (15 1/2 oz.) can salmon or 2 (7 oz.) can tuna, drained and flaked
2 lg. eggs
1/4 c. mayonnaise or salad dressing
1/4 c. chopped green onions
3 tbsp. chopped fresh parsley
2 tbsp. fresh lemon juice
1/4 tsp. freshly ground pepper
1/4 c. all purpose flour
2 tbsp. milk
1 1/2 c. fresh bread crumbs
2 tbsp. butter divided
Lemon wedges for garnish

Heat potatoes with water to cover and 1 teaspoon salt to boiling. Cover and cook until fork tender, about 20 minutes. Drain and mash. Combine potatoes, salmon, 1 egg, mayonnaise, green onions, parsley, lemon juice and pepper and 1/4 teaspoon salt in bowl. Shape into six 3 inch patties and place on wax paper. Spread flour on large plate. Beat remaining egg with milk on another large plate; spread bread crumbs on another. Dip salmon patties into flour, then egg, then crumbs. Melt 1 tablespoon butter in large skillet over medium heat. Add 3 salmon patties and cook until browned, 3 to 4 minutes per side. Transfer to plate and keep warm. Repeat with remaining 1 tablespoon butter and salmon. Serve with lemon wedges.

NOTE: For added nutrition, mash the salmon and its soft, calcium rich bones together before adding the remaining ingredients. Makes 6 servings.