INGREDIENTS

DIRECTIONS

2 cans salmon (6 ½ - 7 oz per can)

1 cup bread crumbs

½ cup chopped celery 

½ cup mayonnaise

¼ cup evaporated milk

¼ cup minced onion

2 teaspoons lemon juice

½ teaspoon salt

¼ teaspoon pepper

1. Spray a cookie sheet with non-stick pan spray.

2. Drain liquid from salmon and put salmon into medium bowl; add crumbs and celery; blend well.

3. Stir in mayonnaise, undiluted milk, onion, lemon juice, salt, pepper and salmon; mix well.

4. Preheat oven to 375°. Shape mixture into 8 croquettes.

5. Place croquettes onto cookie sheet and bake 20 minutes.

Makes 4 servings.