1 can salmon with juice
1 pack saltine crackers, crushed
2 eggs, well beaten
1 tbsp. chopped onion
1 tbsp. chopped parsley
Corn meal

Open canned salmon and pour all into mixing bowl. Carefully remove all bones and skin from salmon and flake with fork. Add crackers, eggs, onion, and parsley. Mix well, adding a little corn meal. Shape into patties and roll in corn meal. Fry in hot oil in skillet, turning to brown on both sides. Remove and drain on paper towel. These Salmon Cakes are very good served with cooked green peas in a white sauce spooned over them.