Enjoy this recipe from Blue Plate Specials.
Submitted by: Sandra Dodson from Indianapolis, IN
6-oz. can pink salmon, undrained
2 eggs, beaten
1 t. salt
2 c. corn flake cereal, crushed and divided
1 t. baking powder
1/2 c. corn oil
Combine salmon with liquid, eggs, salt and 1/2 cup corn flakes; blend in baking powder. Shape into croquettes; roll into remaining corn flakes. Heat oil to 375 degrees in a 10-inch skillet; deep-fry croquettes. Drain on paper towel. Serves 4.