4 eggs
4 (6 oz.) cans shrimp, rinsed and drained or 2 c. medium cooked shrimp, peeled and deveined
8 oz. haddock, cooked and flaked
1 c. plus 3 tbsp. pancake mix
2 tbsp. cornmeal
1/2 tsp. dried parsley flakes
1/2 tsp. celery salt
1/4 tsp. each ground mustard and paprika
1/2 c. dry bread crumbs
4 tbsp. vegetable oil
8 hamburger buns
lettuce
tomato
onion slices

In a large bowl, beat eggs. Add the shrimp, haddock, pancake mix, cornmeal, parsley, celery salt, mustard and paprika; mix well. Shape into 8 patties. Coat with bread crumbs.

In a skillet over medium-high heat, cook patties in oil for 2 minutes on each side or until golden brown.

Serve on buns with lettuce leaf and a slice of tomato and onion. Surprisingly good!