|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
Serving size: Complete recipe
Calories 5325 Calories from Fat 4357
% Daily Value*
Total Fat 492 g757.5%
Saturated Fat 131.1 g655.7%
Trans Fat 54 g
Cholesterol 444.8 mg148.3%
Sodium 3850.8 mg160.4%
Total Carbohydrates 100 g33.2%
Dietary Fiber 11 g43.9%
Sugars 12.6 g
Protein 116 g232.9%
Vitamin A 81.9% Vitamin C 46.6%
Calcium 38.3% Iron 48.3%
*Based on a 2000 Calorie diet