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Salmon Croquettes

4 Tbsp. corn starch
1 3/4 cups milk
Salt and pepper to taste
1 large can Salmon
2 eggs, beaten
Bread or cornflake crumbs
1 cup oil or lard


Mix corn starch with milk and salt; cook until thickened. Mash Salmon; season with pepper and salt. Form corquettes into desired size. Cover corquettes with corn starch mixture, alternating with eggs and cornflakes. Cover corquettes well. Fry in hot oil.


Yield 10 to 12 servings



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