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Baked Salmon Croquettes




Source of Recipe


Internet


List of Ingredients




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

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.


Recipe