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Salmon Croquettes

1 (14 3/4 oz.) can Salmon
3 Tbsp. flour
2 Tbsp. margarine
3/4 cup milk
1 tsp. vinegar
1 egg
Dash black pepper
1 1/4 - 1 1/2 cups bread crumbs or cracker crumbs


Drain Salmon, remove skin and bones. Flake coarsely. Melt margarine. Blend in flour. Gradually stir in milk. Cook over low heat, stirring until sauce boils and thickens. Add Salmon, vinegar and black pepper. Cool. Shape in croquettes (balls). Dip in beaten egg and roll in crumbs. Fry in deep fat until golden brown. (Can also use Mazola oil.)





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