Salmon Croquettes

• 1 (14 3/4 ounce) canalaskan sockeye salmon (can use pink salmon)
• 1 egg
• 14 cup finely chopped celery
• 14 cup finely chopped onion
• 13 cup plain breadcrumbs
• 13 teaspoon dried dill
• fresh ground pepper
• salt
• 1 (10 1/2 ounce) cancampbells cream of celery soup
• 5 ounces milk (from soup can)
• canola oil or olive oil
• jasmine rice, cooked according to package directions

1. Drain salmon, remove bones and skin.
2. Fork in Bowl like tuna.
3. Mix in next 5 ingredients.
4. Form into patties or small log shapes.Lightly coat patties in breadcrumbs.
5. Brown in hot oil until both sides are browned.Drain on paper towels and keep warm.
6. Meanwhile, in sauce pan, heat Cream of celery Soup, with 5 oz.
7. of milk to make a thick gravy.
8. Serve Croquettes over Jamsmine Rice and drizzle with Cream of Celery Soup Gravy.Serve with steamed Broccoli.

canalaskan sockeye salmon, egg, celery, onion, breadcrumbs, dill, fresh ground pepper, salt, celery soup, milk, canola oil, jasmine rice

Taken from www.food.com/recipe/salmon-croquettes-168451 (may not work)