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FLUFFY SALMON CROQUETTES 
1 lg. can pink salmon
3 eggs
1/3 c. chopped yellow onions, if desired
1/2 tsp. salt
1/2 tsp. black pepper
3 tbsp. cornmeal
2 tbsp. self-rising flour
1/4 tsp. baking powder

Combine all ingredients into mixing bowl. Mix thoroughly. Mixture should not be too thin. If thin add small amount of meal. Heat 3 inches of corn oil in skillet 375-400 degrees. Drop salmon mixture into oil with large spoon. Brown on each side. Remove from heat; drain on paper towel. May be served with rice.
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