1 (15 1/2 oz.) can salmon
2 tbsp. mayonnaise
2 tbsp. chopped parsley
1 tbsp. lemon juice
1 tsp. worcestershire sauce
1/2 tsp. pepper
1 lg. egg
2 to 3 tbsp. vegetable oil
1/2 c. bread crumbs

Combine salmon, mayonnaise, parsley, lemon juice, Worcestershire sauce and pepper. Beat egg. Spread crumbs. Dip 4 cakes in egg then coat with crumbs. Refrigerate for 30 minutes. Fry 3 to 5 minutes on each side.