Salmon Croquettes

3 T. margarine

4 T. flour

1 cup milk

1/8 tsp. pepper

½ tsp. salt

¼ tsp. garlic powder

15 ½ oz. can salmon

Small chopped onion

1-2 eggs

Cracker crumbs

Directions:  Remove bones from canned salmon or break up salmon.  Melt butter 

and then blend in flour and seasonings.  Cook on medium heat until thick and 

smooth.  Add salmon and chopped onion.  Chill mixture for an hour or so.  Form into 

balls; dip in beaten eggs and roll in cracker crumbs.  Deep fry 4-5 minutes.

Comment:  If the salmon mixture is not firm enough, add cracker or bread crumbs.  

Can also roll balls into Kellogg’s corn flake crumbs instead of cracker crumbs.  This 

is also a great way to use leftover cooked salmon fillets.