2 c. cooked or canned fish
2 c. cooked rice
2 eggs beaten
1/2 tsp salt
1/8 tsp paprika
1 Tblsp lemon juice
1 tsp grated onion
2 Tblsp chopped parsley
finely crushed cornflakes or packaged cornflake crumbs

Drain canned fish. Flake fish into a large bowl, removing any bones. Combine fish, rice, eggs, salt, paprika, lemon juice, onion and parsley. Stir with fork until well blended. Press into medium sized balls. Roll in cornflakes, coating well and patting into shape. Place fish balls in a single layer in fry basket. Lower into fat cooking until brown and tender (abot 5 min). Remove from oil and drain. Serve immediately, 6-8 servings

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