1 (15 1/2 oz.) can salmon
1/2 c. chopped green onions
1/4 c. mayonnaise
2 tbsp. dry bread crumbs
2 tbsp. lemon juice
1 egg, beaten
Salt
1/4 tsp. oregano
1/4 tsp. crushed and cracker peppercorns
2 tbsp. flour
1 tbsp. cornmeal
butter
Vegetable oil
Sour cream, yogurt, or tartar sauce

Drain salmon, reserving 2 tablespoons of the liquid. Flake salmon and combine with green onions, mayonnaise, bread crumbs, reserved salmon liquid, lemon juice, egg, and seasonings. Blend thoroughly. Cover and refrigerate at least 30 minutes.

Combine flour and cornmeal. Melt 1 tablespoon butter and 1 tablespoon oil in 10 inch skillet. Mix salmon mixture, then shape into small patties, using about 1 tablespoon of the mixture (it will be very moist and soft to make very tender cakes). Coat each side of the patties in flour-cornmeal mixture. Pan fry over medium to medium high heat 3-4 minutes per side, or until golden. Add additional butter and oil to skillet, if necessary. Serve with sour cream, yogurt, or tartar sauce. Makes 6 servings.