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Salmon Croquettes

1 can (15oz) pink salmon, drain, reserve juice 
1 egg 
1/2 cup flour 
pepper, to taste 
1/2 cup chopped green onions 
1/2 teaspoon Worcestershire sauce 
1/4 cup juice from drained salmon 
1 teaspoon baking powder, heaping 
shortening, for deep frying 

Melt shortening in a heavy skillet (about 3/4 to 1 inch deep). Mix salmon with the egg; stir in the sifted flour. Add pepper, onions, and Worcestershire sauce. Mix baking powder into the salmon juice and beat till foamy. Pour into salmon mixture and mix with a fork. Drop by small spoonfuls into hot fat and fry until golden brown. 
Serves 4.