1 (15 1/2 oz.) can pink salmon, drained
1/2 c. chopped onion
1 tbsp. butter
2 eggs, divided
1/8 tsp. salt
2 tbsp. lemon juice
1 tsp. Worcestershire sauce
Dash bottled red pepper sauce
1 c. mashed potatoes (can use instant)
3/4 c. dried bread crumbs
Salad oil for deep frying
Egg Sauce

Flake salmon and set aside. In small skillet saute onion in butter just until tender, about 5 minutes. In medium bowl combine 1 egg, salt, lemon juice, Worcestershire sauce, and red pepper sauce. Beat until well blended. Stir in potatoes, then salmon until well blended. Refrigerate.

Shape 1/4 cup salmon mixture into balls. Roll in fine bread crumbs; shape into cones. Beat remaining egg and 1 tablespoon water. Dip salmon in egg, then again in bread crumbs.

Heat salad oil to 365 degrees on deep-fat thermometer. Cook croquettes, a few at a time, 2 to 3 minutes or until golden brown. Drain on paper towels. Serve with Egg Sauce. Makes 12 croquettes, about 130 calories each without sauce.

EGG SAUCE:

3 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
Dash pepper
1/4 tsp. dry mustard
1 1/2 c. milk
2 hard-cooked eggs, finely chopped

In medium saucepan melt butter. Blend in flour, salt, pepper and mustard. Add milk. Cook until thick and bubbly, stirring constantly. Stir in chopped egg. Makes 1 1/2 cups, 30 calories per tablespoon.