2 lg. eggs
2 cans (each 7 1/2 oz.) red sockey salmon, drained & flaked
2/3 c. fine dry bread crumbs
1 med. onion (4 oz.) finely chopped (1/2 c.)
1/4 c. parsley leaves, finely chopped (2 tbsp.)
1-2 tbsp. lemon juice
1/4 tsp. salt
Pepper to taste
1 c. corn oil (for shallow frying)

In a medium bowl beat eggs enough to blend yolks and whites; stir in salmon, 1/3 cup of the bread crumbs, the onion, parsley, lemon juice, salt and pepper until well mixed. Shape into four (each about 1 inch thick) oval-shaped patties. Coat with remaining 1/3 cup bread crumbs.

Line a tray with wax paper and place the patties, well apart, on it; refrigerate for at least 30 minutes.

In a 10" skillet over medium heat, heat oil. Add patties. Shallow fry, turning once, until evenly browned. Drain on paper towels. Serve very hot. Good accompanied by tartar sauce. Makes 4 large servings.