Salmon Croquettes

Directions

1. 1
   Make cream sauce with oleo, flour, pepper, broth, and milk. Blend in salmon, onion, and parsley.
2. 2
   Refrigerate 1 hour.
3. 3
   Shape into eight cones or cylinders.
4. 4
   Roll in crumbs.
5. 5
   Dip in egg substitute.
6. 6
   Roll again in crumbs.
7. 7
   Refrigerate another hour.
8. 8
   Fry in deep hot 374° corn oil until brown.
9. 9
   Draining on paper towels. Serve with sauce made with skin milk, such as curry or mushroom.