|The plate as served for the adult day care lunch.|
BAKED SALMON CROQUETTES
15 1/2 oz. can pink salmon
1/4 cup butter
2 Tablespoons chopped onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon lemon juice
1 cup crushed corn flakes (divided)
- Drain salmon, reserving liquid. Add enough milk to liquid to measure one cup. Set aside. Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook one minute, stirring constantly. Add liquid and continue cooking until thickened and bubbly. Stir in salt and pepper. Set aside.
- Remove skin and bones from salmon. Flake with a fork. Add lemon juice, 1/2 cup corn flakes, and white sauce, stirring well. Refrigerate until chilled.
- Shape into croquettes. Roll in remaining corn flakes. Place on a lightly greased baking sheet and bake at 400 degrees F. for about 30 minutes. Makes 8 servings.
- These may be made the night before and baked the next day. Leftover croquettes can be frozen. To serve, place in a foil pan and place in a hot oven until heated.
I must admit that, although these were good, I actually prefer my "old standby" recipe for Salmon Patties, which I have used for years. I have never tried to bake them in the oven, however, and this recipe simplified preparation for as many as 20 people.
Although we have had some slight frosty conditions a couple of mornings this week, everything that was blooming seems to have escaped any damage. We have had plenty of sunshine, and Machoman, Big Munchkin, and The Husband have worked in the garden. Several things have been planted/set out, so now all we have to do is wait to see how they respond. If all goes well, we will have potatoes, corn, tomatoes, zucchini, yellow squash, and onions.
I really appreciate those of you who are following along. I love reading your comments!
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