|Canned salmon||16 Ounce (1 Can)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Snipped parsley||1 Tablespoon|
|Lemon juice||2 Teaspoon|
|Grated onion||1 Teaspoon|
|Ground nutmeg||1 Dash|
|Fine dry bread crumbs||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Shortening/Cooking oil||2 Cup (32 tbs) (For Deep Fat Frying)|
|Frozen peas in cream sauce||10 Ounce (1 Package)|
Drain salmon, reserving 1/2 cup liquid.
Remove bones and skin; flake meat.
Melt butter in saucepan.
Blend in flour.
Add milk and reserved salmon liquid.
Cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
Add parsley, lemon juice, onion, paprika, nutmeg, 1/4 teaspoon salt, and dash pepper.
Stir in salmon; chill.
With wet hands, shape salmon mixture into 8 balls, using about 1/4 cup for each.
Roll in crumbs.
Shape balls into cones, handling lightly so crumbs remain on outside.
Dip into mixture of beaten egg and 2 tablespoons water; roll in crumbs again.
Fry a few at a time in deep, hot fat (350°) till brown and hot, about 2 1/2 to 3 minutes.
Drain on paper toweling.
Prepare peas in cream sauce according to package directions; spoon over croquettes or pass as a sauce