Post by Jay on Jun 27, 2003 20:19:56 GMT -6
CORN CRISPED SALMON CROQUETTES1 lb. canned salmon, drained & flaked
1 cup evaporated milk
1 ½ cups corn flake crumbs
¼ cup drained pickle relish
¼ cup finely chopped celery
2 T. finely chopped onion
1 teas. Accent
Combine salmon, ½ cup evaporated milk, ½ cup corn flake crumbs, relish, celery, and onion and shape into 12 balls or cones. Combine remaining cup of corn flake crumbs with Accent. Dip balls in ½ cup evaporated milk and then roll the balls in the corn flake crumb mixture. Place in a shallow baking pan lined with aluminum foil. Bake in a 350 degree oven for about 25 minutes. Serve with tartar sauce.
Jay