Recipe: Baked Salmon Croquettes (using canned salmon and corn flakes)

BAKED SALMON CROQUETTES

1 (15 1/2 ounce) can pink salmon
FOR THE WHITE SAUCE:
Milk, as needed
1/4 cup butter or margarine
2 tablespoons chopped celery
2 tablespoons chopped onion
1/3 cup flour
1/4 to 1/2 teaspoon salt
1/4 teaspoon lemon pepper
FOR THE CROQUETTES:
1 tablespoon lemon juice
1 cup crushed corn flakes or more if needed, divided use

Drain salmon, reserving liquid; add enough milk to salmon liquid to make 1 cup; set aside.

TO MAKE THE WHITE SAUCE:
Melt butter in a heavy saucepan over low heat; add celery and onion and cook until tender.

Add flour to saucepan, stirring until smooth. Cook 1 minute, stirring constantly.

Gradually add milk mixture; cook over low heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper; set aside.

TO MAKE THE CROQUETTES:
Remove skin and bones from salmon, if necessary; flake with a fork. Add lemon juice, 1/2 cup corn flakes and white sauce, stirring well. Cover and refrigerate mixture until chilled. (This takes at least a couple of hours, preferably overnight.)

WHEN READY TO BAKE:
Heat oven to 400 degrees F.

Shape salmon mixture into 8 croquettes and roll in remaining corn flakes. Place on a lightly greased baking sheet.

Bake at 400 degrees F for 30 minutes.

Makes 4 servings
Source: San Antonio Express News