Becky'S Salmon Croquettes

• 1 (15 1/2 oz.) can pink salmon
• milk
• 1/4 c. margarine
• 2 Tbsp. chopped onion
• 1/3 c. flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. lemon juice
• 1 c. crushed corn flakes

1. Drain salmon, reserving liquid.
2. Add enough milk to salmon liquid to measure 1 cup; set aside.
3. Melt margarine in pan.
4. Add onion and cook until tender.
5. Add flour, stirring until smooth. Cook 1 minute slowly.
6. Add milk mixture.
7. Cook over medium heat until thick.
8. Stir in salt and pepper.
9. Remove skin and bones from salmon.
10. Flake salmon with fork.
11. Add lemon juice, 1/2 cup corn flakes and white sauce, stirring well.
12. Refrigerate until chilled. Shape into croquettes.
13. Roll into remaining corn flakes.
14. Place on a greased cookie sheet.
15. Bake at 400u0b0 for 30 minutes.
16. Makes 8 servings.

pink salmon, milk, margarine, onion, flour, salt, pepper, lemon juice, corn flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1079221 (may not work)