1 can red salmon
1 cup cracker crumbs
1 medium size onion, diced
1 egg, beaten

2 Tbsp. cornstarch
3 Tbsp. margarine
1 cup milk
1/4 tsp. salt
1/4 tsp. pepper

Remove all bones and skin from salmon and mix with cracker crumbs,
onion and egg. Shape into croquettes and skillet fry. Serve with
white sauce.

White Sauce: Combine cornstarch, margarine, milk and stir until
smooth. Add salt and pepper and bring to boil over medium heat,
stirring constantly. Boil for 1 minute and pour over salmon
croquettes.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons flour
1 cup milk
salt and pepper (to taste)
dash garlic powder
dash onion powder
1 can salmon (remove bones) -- drained, flaked
soda cracker crumbs
2 eggs -- slightly beaten
2 tablespoons butter or margarine -- melted

Make a stiff white sauce: Melt butter, add flour, and stir. Add milk
and bring to a boil. Cook until sauce comes away from the sides of the
pan and becomes stiff. Let cool. Add garlic and onion powders and
salmon. Mix well. Chill for 30 minutes. Roll mixture into balls about
the size of walnuts. Dip balls into slightly beaten eggs and then into
soda cracker crumbs, coating well. Deep fry until golden brown.

15 oz can pink salmon
1 egg
1- 1/4 tsp. baking powder
1/2 cup flour
1/4 cup salmon juice

Drain juice from salmon (reserving 1/4 cup). Dump salmon into a bowl & add egg & flour. Mix until gummy. Do not mix the following until ready to use. Mix 1/4 cup salmon juice & 1 1/4 tsp. baking powder until it foams. Combine foaming mixture with salmon. Drop by teaspoonfuls into hot deep fat. Drain on paper towels.

Serves 6:
From the Cookbook of Sweet Georgia Brown - Sweet Georgia Brown Restaurant.
1 (8 oz.) can salmon
1 (3 1/2 oz.) can tuna fish
1 onion, chopped
1 c. cooked rice, cooled
2 eggs, beaten
1/2 c. green pepper
1/2 c. crushed crackers or bread
crumbs
Black pepper to taste
Flour for dredging
Corn oil for frying

In a bowl, mix together salmon, tuna fish, chopped onion, cooked rice and beaten eggs. Roll mixture into balls, then roll in flour. Flatten slightly with palm of hand and fry in oil, turning once or twice until golden brown.

1 large can salmon
1 tsp. baking powder
1/2 cup chopped onion
2 eggs
1 cup instant potato flakes

Drain off liquid from salmon and save; add to liquid 1 teaspoon of
baking powder. Add to salmon, chopped onion, eggs and potato flakes.
To this add the liquid from the salmon and mix. Form walnut size
round patties and fry in Crisco. Makes about 15 crispy croquettes.