1 can salmon
2 c. cooked rice
2 eggs, beaten
1/2 tsp. salt
1/8 tsp. paprika
1 Tbsp. lemon juice
2 Tbsp. minced onion
2 Tbsp. chopped parsley
crushed cornflake crumbs

Drain liquid from fish. Remove bones. Flake fish. Add rice, beaten eggs, salt, paprika, lemon juice, onion and parsley. Stir with fork until well blended. Form into bite size balls. Roll in cornflake crumbs. Deep-fry in oil at 375° until browned, about 3 minutes. Drain on paper towels. Serve warm, plain or with tartar sauce. For a family main dish, make into patties and pan-fry.