1 can salmon, drained
1 sm. can tuna, drained
2 tbsp. butter
3 tbsp. flour
1 c. milk
1/2 c. soft bread crumbs
1 tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. grated onions
1/4 tsp. paprika
1/4 tsp. Worcestershire
Pepper to taste

Melt butter, add flour and blend. Add milk slowly and cook until thickened. Add other ingredients. Cool and shape into cakes. Then, dip cakes into egg and cracker crumb dredge. Fry in deep fat for approximately 3 minutes.