Salmon Croquettes

Ingredients

2/3 cup Roberts Sour Cream
2 teaspoons Worcestershire sauce
1 teaspoon minced onion
1/2 teaspoon marjoram
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups hot cooked rice
2 cups flaked salmon
1/2 cup cornflake crumbs
lemon wedges

Preparation

Combine sour cream with seasonings. Add rice and salmon; chill several hours. (Mixture will be soft before chilling.) Shape about 1/3 cup of the mixture at a time to form logs, balls, eggs or traditional cone-shaped croquettes. Roll in cornflake crumbs. Place in a well-buttered 9 x 13 x 2 inch baking dish. Bake at 425° for 20 to 25 minutes, or until lightly browned. Serve with lemon wedges and additional Roberts Sour Cream.

Yield: 6 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.