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1 can (15 1/2 oz.) salmon
1 c. fine dry bread crumbs
1/2 c. chopped onion
1/4 c. chopped parsley
2 eggs, beaten
2 Tbsp. lemon juice
1/8 tsp. pepper
2 Tbsp. oil
lemon wedges

Drain salmon, reserving 1/3 cup fluid; flake. Combine
salmon with bread crumbs, onion and parsley. Add reserved
salmon liquid, eggs, lemon juice and pepper; mix well. Shape
into patties. Fry salmon patties in oil over medium heat until
lightly browned on both sides. Serve hot; garnish with lemon
wedges. Makes 6 servings.

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