Salmon cakes
by Charis Janda
serves: 4
  salmon cakes
  1 1/2 lb   cooked salmon
  1 1/4 cups   bread crumbs
  1/4 cups   mayo
  1/4 cup   onion grated
  2 T   fresh parsley, mince
  1 1/2 T   lemon juice
  3/4 t   salt
  1/2 cup   flour
  2   eggs, beat lightly
  1/2 cup   oil
  1. pat salmon dry. cut into chunks. In two batches pulse in processor till minced. Transfer to bowl.
2. Stir in 1/4 cup breadcrumbs, mayo, onion, parsley, lemon juice and salt. Make 8 patties. Freeze about 15 minutes.
3. Spread flour, eggs and 1 cup breadcrumbs in 3 shallow bowls. Dredge patty in flour, dip into egg, coat with crumbs. place on clean plate. repeat till done.
4. heat oil in skillet over med-high. Cook till golden.
Serve with lemon