ALBONDIGAS (CROQUETTES) :

1 (14 oz.) can salmon (preferably pink variety), drain liquid & save
1 egg, separated
1/2 c. bread or cracker crumbs
1/4 tsp. lemon pepper
1/4 tsp. salt (may be omitted)
1/4 c. vegetable oil

CALDO (SOUP) :

1/4 c. sliced onions (may use green onions)
1/2 c. tomato sauce
1 1/2 tsp. Knorr chicken bouillon
4 to 6 c. warm water

With electric beater, beat egg whites until stiff. Stir in yolk, flaked salmon, bread crumbs, lemon pepper and salt. Heat oil. Drop mixture by tablespoonfuls into oil forming pattie. Cook on both sides until golden brown. Remove from oil and drain on layers of paper towels. Set aside.

SOUP: In remaining oil, cook onion until tender. Add tomato sauce, salmon liquid, water and bouillon. Add patties and simmer for 15 to 20 minutes. Serve with crackers. Serves 4.