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Add a photoServings: 4
Ingredients
- 1 (14 3/4 ounce) can pink salmon
- 1/4 c. butter
- 2 T minced onion
- 1/3 c. all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 T lemon juice
- 1 c. crushed corn flakes (divided)
Directions
- Drain and flake salmon. Add in lowfat milk to make 1 cup broth. Set aside.Heat butter in saucepan over low heat. Add in onions - cook till tender. Add in flour. Stir till smooth. Cook 1 minute timing constantly. Gradually add in lowfat milk and salmon broth. Cook till thick, stirring constantly. Add in salt and pepper. Mix with salmon and 1/2 cup corn flakes.
- Refrigerate 30 min. Shape croquettes. Roll in remaining corn flakes. Bake on greased cookie sheet at 400 degrees approximately 30 min till brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 4 servings | |
| Calories 301 | |
| Calories from Fat 151 | 50% |
| Total Fat 17.05g | 21% |
| Saturated Fat 8.26g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 665mg | 28% |
| Potassium 397mg | 11% |
| Total Carbs 10.93g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.58g | 0% |
| Protein 26.85g | 43% |
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