1 1/2 lb. can red salmon, skinned, boned, drained
1/2 c. coarse cracked crumbs
1/2 c. mashed potatoes
2 eggs, well beaten
1 sm. onion, chopped finely
1 tbsp. parsley, chopped finely
2 tsp. lemon juice
3/4 tsp. Tabasco sauce
1/2 tsp. salt
1 c. corn flakes or bread crumbs

Drain liquid from salmon. Mix salmon with lemon juice in bowl; combine cracker crumbs and well beaten eggs together to soften crumbs; add to salmon, add remaining ingredients. Form into croquettes about 2 1/2 inches in diameter. Roll croquettes in corn flakes or bread crumbs. Place on greased baking sheets. Bake 400 degrees for 20 to 25 minutes or until golden brown. Mushroom or celery soup may be used for a sauce.