1 (15 1/2 oz.) can Alaska salmon
1/2 c. chopped green onions
1/4 c. mayonnaise
2 tbsp. dry bread crumbs
2 tbsp. lemon juice
1 egg, beaten
1/4 tsp. oregano
Black pepper
2 tbsp. flour
1 tbsp. cornmeal
butter
Vegetable oil
Tartar sauce

Drain salmon, reserving 2 tablespoons liquid; flake. Combine salmon, green onions, mayonnaise, bread crumbs, reserved salmon liquid, lemon juice, egg and seasonings; blend thoroughly. Cover and refrigerate at least 30 minutes. Combine flour and cornmeal. Melt 1 tablespoon each butter and oil in 10-inch skillet. Mix salmon mixture and shape into small patties using about 1 tablespoon mixture, coat each side with flour-cornmeal mixture. Pan-fry over medium to medium-high heat 3 to 4 minutes per side or until golden. Add remaining butter and oil to skillet, if necessary. Makes 6 servings.