1 lb. can of salmon
1 med. onion
1/4 c. flour
1/2 tsp. salt
1 tbsp. Worcestershire
3/4 c. corn flake crumbs
1/4 c. butter
1 med. bell pepper
1 c. mashed potatoes
1/4 tsp. pepper
1 egg + 2 tbsp. of milk
Shortening or oil for deep-frying

Chop onion and bell pepper finely. Drain and reserve liquid from the can of salmon. Flake salmon and set aside.

In a saucepan, melt butter. Add onions and green pepper and saute for 10 minutes. Stir in flour. Remove from heat and stir in salmon liquid. Cook over low heat until mixture leaves sides of pan, stirring constantly. Beat in potatoes, salt, pepper and Worcestershire. Stir in flaked salmon. Cool and chill. Shape into 6 croquettes. Beat eggs and the 2 tablespoons of milk. Dip croquettes in egg mixture and coat thoroughly with crumbs. Fry in deep fat heated to 365 degrees for about 5 minutes or until golden brown. Drain on absorbent paper. Serve on a bed of cooked peas. Serves 6.