2 c. corn flakes
2 c. canned salmon
1/2 c. mashed potatoes
1 tbsp. finely cut celery
1 tbsp. grated onion
1/4 tsp. salt
Dash pepper
1 1/2 tsp. Worcestershire sauce
1 egg, well beaten
1/4 lb. cheese

Crush corn flakes into fine crumbs. Drain and flake salmon, removing bones and skin. Combine salmon, potatoes, celery, onion, salt, pepper, Worcestershire and egg; mix well. Shape mixture into 16 thin patties.

Cut cheese into 8 slices to fit patties. Place one slice of cheese on each of eight patties. Cover with remaining patties and seal edges. Coat thoroughly with corn flakes. Chill thoroughly. Fry in shallow pan until golden brown, turning once. Drain on absorbent paper. Serve immediately.