15-1/2 ounce can pink salmon
1 cup fine scd dry bread crumbs
1/2 cup chopped onion
1/4 cup chopped parsley
2 eggs, beaten
2 tablespoons lemon juice
1/8 teaspoon pepper
2 tablespoons olive oil
1. Drain salmon, reserving 1/3 cup liquid; flake. In medium bowl, combine salmon, scd bread crumbs, onion, and parsley.
2. Add reserved salmon liquid, eggs, lemon juice, and pepper; mix well.
3. Shape into 6 patties. In skillet, fry salmon patties in olive oil over medium heat until lightly browned on both sides.
4. Serve hot; garnish with lemon wedges.