1 lg. can pink or red salmon (drain & break up with fork)
1/4 to 1/2 c. med. white onions, finely chopped
Approx. 1/4 c. evaporated milk
2 eggs
2 to 3 tbsp. flour
1/4 tsp. salt
Black pepper (be generous)

Mix ingredients in order. If mixture seems a little "packy", add water by tablespoons (best not to add more milk). Spoon by large mixing spoonsful into about 1/2 inch hot vegetable oil. (Make sure oil is hot enough to seal the croquette, but not too hot. The onions should not be crunchy.) Fry on both sides until just golden brown. Drain on paper towels.