1 (15 1/2 oz.) can pink salmon
Milk
1/4 c. butter
2 tbsp. finely chopped onion
1/3 c. all purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. lemon juice
1 c. crushed corn flakes, divided

Drain salmon, reserving the liquid. Add enough milk to salmon liquid to measure 1 cup, set aside.

Melt butter in a heavy saucepan over low heat; add onion and cook until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Set aside.

Flake salmon with a fork. Add lemon juice, 1/2 cup corn flakes and white sauce, stirring well. Refrigerate mixture until chilled, about 45 minutes. Shape into 1/2" thick patties. Roll in remaining corn flakes. Place on a lightly greased baking sheet. Bake at 400 degrees for 30 minutes. This makes 8 servings. For 1/2 recipe, go easy on the liquid.