2 c. water
1 c. uncooked oatmeal
1 (1 lb.) can salmon, drained, boned and flaked
1 tbsp. lemon juice
1 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. Worcestershire sauce

Stir rolled oats into boiling water. Cook slowly for 5 minutes, stirring often. Combine cooked oatmeal with remaining ingredients. Cool. Shape into 12 croquettes; roll in bread crumbs, then dip in beaten egg and roll again in crumbs. Fry in hot, deep fat 375 degrees until golden brown. Serve hot.