SALMON CROQUETTES & ONION SAUCE

Salmon Croquettes

1 can salmon
1 cup soft fresh bread crumbs
2 Tbsp. grated onion
1 Tbsp. minced parsley
½ tsp. salt
1/8 tsp. Pepper
2 eggs, well beaten
1 cup seasoned bread crumbs

Drain salmon; flake fish coarsely and crush bones. Add bread crumbs, onion, parsley, salt, pepper and 1 beaten egg. Mix thoroughly; chill. Shape croquettes into a cone, cork or a hockey puck shape. Roll in seasoned bread crumbs, dip in remaining beaten egg, and then roll in crumbs again. Fry in 365 degree fat deep enough to come at least halfway up the shaped croquettes (or just throw all care to the winds and deep fry them). Until croquettes are golden brown. If you shallow fry them you’ll need to turn them to make sure they get cooked golden brown all over.

You may also bake the croquettes (reccommended) in a 350 degree oven for 20 minutes, or until golden brown.
6 servings

Onion Sauce: 

Saute ½ cup minced onion in 2 Tbsp. Butter. Stir in 2 Tbsp. Flour, 1/4 tsp salt and dash of pepper. Gradually add 1 cup milk; cook until thickened. If desired omit onions and add instead 1 cup cooked peas, drained. Serve over salmon croquettes.