2 c. cooked rice, cooled
1 (6 1/2 oz.) can flaked salmon
2 tsp. minced parsley
1 egg, separated
6 stuffed olives
1 tbsp. water
1/2 c. dry bread crumbs
1" oil in fry pan

Combine rice, salmon, parsley and egg yolk. Shape into 6 oval balls using a stuffed olive inside for a hidden surprise. Mix the egg white and water. Dip croquettes in this mixture, drain and coat with bread crumbs. Let coating dry a few minutes. Fry in oil heated to 375 degrees for 2 to 3 minutes until golden brown. Drain on paper towel. Arrange on hot platter for serving. 275 calories per serving.