1 (15 1/2 oz.) can or 2 (7 1/2 oz.) cans Honey Boy salmon
1 c. fine dry bread crumbs
1/2 c. chopped onion
1/4 c. chopped parsley
2 eggs, beaten
2 tbsp. lemon juice
1/8 tsp. pepper
2 tbsp. oil
Lemon wedges

Drain salmon, reserving 1/3 cup fluid; flake. Combine salmon with bread crumbs, onion, and parsley. Add reserved salmon liquid, eggs, lemon juice, and pepper; mix well. Shape into patties. Fry salmon patties in oil over medium heat until lightly browned on both sides. Serve hot; garnish with lemon wedges. Makes 6 servings.