Salmon Patties One

DIRECTIONS:
1 large can salmon
1 egg
1/2 teaspoon Old Bay seasoning
1 teaspoon dried parsley
1 dash salt
1/2 teaspoon pepper
1/3  cup all-purpose flour
     (more if needed)
1/3  cup cornmeal
     (more if needed)
1/4  cup chopped green onion

DIRECTIONS:
Mix egg with fork. Add salt, pepper,
Old Bay, and parsley.

Drain water from salmon. Add to egg
mixture and mix well. Add green onions
and mix again.

Add 1/3 cup each of the flour and the
cornmeal and mix well. If needed, continue
adding equal parts of flour and cornmeal 
until mixture is thick enough to hold 
together. Form fist-size balls and flatten
out to patties.

Use cast-iron skillet (if possible) with
1/4" of cooking oil on medium-high heat.
Cook 3-4 minutes on each side or until 
browned.

Serve with lemon wedges.

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Salmon Patties Two

INGREDIENTS:
1 large can salmon
1 cup fine 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 oil
Lemon wedges

DIRECTIONS:
Drain salmon, reserving 1/3 cup liquid;
flake. In medium bowl, combine salmon,
bread crumbs, onion, and parsley. Add 
reserved salmon liquid, eggs, lemon
juice, and pepper; mix well.

Shape into 6 patties. In skillet, fry 
salmon patties in oil over medium heat
until lightly browned on both sides.
Serve hot; garnish with lemon wedges.

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Salmon Patties Three 

INGREDIENTS:
1 large can salmon
1/4 cup celery, chopped fine
1/4 cup onion, chopped fine
1/4 cup flour
1 egg
2 Tablespoons corn meal
1 Tablespoon Chesapeake Bay
  Seafood seasoning

DIRECTIONS:
Put salmon in large bowl;
remove bones and skin. Break up
salmon, add celery, onion and beaten
egg. Stir well. Add flour, cornmeal
and seasoning. Roll into balls; pat
into patties. Cook in hot oil on both
sides till brown.

Serve with lemon wedges.