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Categories:Viewed: 81 - Published at: 4 years ago
Ingredients
- 2 (1 lb.) cans pink salmon
- 1 c. corn flake crumbs
- 1/2 small onion, chopped fine
- 1 tsp. lemon juice
- 2 eggs, beaten
- 1 c. cream of celery soup
- 1 tsp. dry parsley flakes
Method
- Drain, debone and flake salmon.
- Add all ingredients; mix well by hand.
- Let stand in refrigerator for 1 hour.
- Form into 8 or 12 patties as desired.
- Fry in hot oil until brown.