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

In medium bowl, beat eggs enough to blend yolks and whites; stir in salmon, 1/3 cup of the bread crumbs, onion, parsley, lemon juice, salt and pepper until well-mixed. Shape into 4 (each about 1" thick) oval-shaped patties. Coat with remaining bread crumbs.

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

In a 10 inch skillet over medium heat, heat oil. Add patties. Shallow - fry, turning once, until evenly browned. Drain on paper towels. Serve very hot. Good accompanied with tartar sauce.