2 cans salmon (bones and juice removed) 3 eggs slightly beaten 1 tsp. garlic, chopped 1/2 red onion, chopped 1 tsp. poultry seasoning or all purpose seasoning 1/4 c. chopped flat leaf parsley
Mix all ingredients together. Do not over mix. Split into six patties and dip into cormeal. Fry in shallow oil until golden brown on bottom side. Turn and fry until other side is golden brown. Serve while still warm.
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