2 T. mayonnaise
2 eggs, beaten
1 t. dried parsley
3 green onions, thinly sliced
1 t. seafood seasoning
1 to 2 t. Worcestershire sauce
14-3/4 oz. can salmon, drained and bones removed
2 c. cornbread, crumbled
1 T. canola oil
Combine mayonnaise, eggs, parsley, green onions, seafood seasoning and Worcestershire sauce. Mix well; fold in salmon and cornbread. Shape into 6 to 8 patties. Heat oil in a cast-iron skillet over medium heat. Cook patties for 3 to 4 minutes on each side, until golden. Serves 6.
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