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

Drain salmon and reserve liquid. Add enough milk to the liquid to make 1 cup.

Melt butter, cook onion until tender (or add dried onion to milk mixture). Add flour, stirring constantly. Add milk mixture and cook until thick and bubbly. Stir in salt and pepper. Set aside.

Remove skin and bones from salmon, then flake salmon. Add salmon, lemon juice, 1/2 cup corn flakes to milk mixture. Blend and chill.

Shape chilled mixture into croquettes or patties. Roll in remaining corn flakes. Bake on greased baking sheet, 30 minutes, at 375 degrees.