1 can sockeye salmon
2 tbsp. Carnation evaporated milk
1 tbsp. grated fresh onions
1/2 c. crushed saltine crackers
1 slightly beaten egg
Salt and pepper to taste

Heat oil to medium heat. Combine all ingredients. Be sure to flake salmon before adding and take out as much bone as possible. Mix thoroughly and then shape into 2 inch croquettes and then roll them into an additional 1 1/2 cup cracker crumbs and fry until brown.

These can be baked in the oven on 350 degrees for about 20 minutes. Makes 4 servings.