Traditionally croquettes are deep-fat fried until they're crisp and brown. We get the same wonderful, crisp and brown exterior by drizzling them with butter and baking them.
1. In medium mixing bowl, mix together 1/2 cup of the KELLOGG'S Corn
Flake Crumbs, salmon, 1/2 cup of the milk, relish, celery and onion.
Portion and shape mixture into 10 balls or cones.
2. Dip balls in the remaining 1/2 cup milk. Coat with the remaining 1 cup Crumbs. Place in single layer in shallow baking pan. Do not crowd. Drizzle with melted margarine.
3. Bake at 350° F about 35 minutes or until golden brown. Serve hot with a
creamed vegetable sauce, if desired.