| Baked Salmon Croquettes
One 15 1/2 ounce can of pink salmon
Milk
1/4 cup of butter or margarine
2 tablespoons of finely chopped onion
1/3 cup of all purpose flour
1/2 teaspoon of salt
1/4 tablespoon of pepper
1 tablespoon of lemon juice
1 cup of crushed Corn Flakes, divided |
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Drain salmon, reserving liquid; add enough milk to salmon liquid to measure 1 cup; set aside. Melt butter in a heavy saucepan over low heat; add onion and cook until tender. Add flour, stirring until smooth. Cool 1 minute, stirring constantly. Gradually add milk mixture; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper; set aside. Remove skin and bones from salmon; flake salmon with a fork. Add lemon juice, 1/2 cup Corn Flakes, and white sauce, stirring well. Refrigerate mixture until chilled; shape into croquettes. Roll in remaining Corn Flakes. Place on a lightly greased baking sheet; bake at 400ºF. for 30 minutes. Yield: 8 servings. Baked Salmon Croquettes
1 can of salmon, drained (1 1/2 c.)
2 slices of bread, broken up
1/2 teaspoon of salt
1 small onion, approx. 1/4 c.
2 tablespoons of chopped green pepper
Few grains pepper
6 tablespoons of mayonnaise
3/4 cup of dry bread crumbs or cracker crumbs
Blend well, shape into croquettes. Dip in dry crumbs. Set on ungreased pan. Bake in hot oven at 450ºF. for 20 minutes. |
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