Baked Salmon Croquettes

• 1 (15 1/2 oz.) can pink salmon
• 1/4 c. butter or 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, divided

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

pink salmon, butter, onion, flour, salt, pepper, lemon juice, corn flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=219534 (may not work)