2 tbsp. corn oil
2 tbsp. flour
1/8 tsp. pepper
1/4 c. chicken broth (remove all fat)
1/4 c. skim milk
2 c. (1 lb. can) salmon, drained and chopped
1 tbsp. finely chopped onion
1 tbsp. fine dry bread crumbs
1/2 c. egg substitute
1 tsp. chopped parsley

Make cream sauce with butter, flour, pepper, broth, and milk. Blend in salmon, onion, and parsley. Refrigerate 1 hour. Shape into eight cones or cylinders. Roll in crumbs. Dip in egg substitute. Roll again in crumbs. Refrigerate another hour. Fry in deep hot 374°F corn oil until brown. Draining on paper towels. Serve with sauce made with skin milk, such as curry or mushroom.

Yield:

Serves 4. (Two cups of chicken, ham, or other ground cooked meat may be substituted.)