Crispy Salmon Croquettes

• 1 15 1/2 ounce can pink salmon
• 1 large cooked baked potato, skin removed and mashed
• 1 egg, beaten
• 1/4 tsp salt
• 3 tbsp chopped onion
• 1/2 cup chopped red, yellow or green pepper
• 1/4 tsp ground black pepper
• 1 oil for deep frying
• 1 Panko bread crumbs

1. Heat oil to 350F while making croquettes.
2. Separate salmon and remove the hard round bones.
3. The small thin bones can be eaten.
4. They mix up fine.
5. Add the mashed, cooked potato, egg, salt and pepper.
6. Mix well until all is combined.
7. Add chopped peppers.
8. Mix until well incorporated.
9. Shape mixture into egg shaped ovals and roll in panko bread crumbs.
10. If mixture seems dry, just add some of the liquid drained from salmon a little at a time so it will hold together.
11. Usually just 1 to 2 teaspoons at a time if necessary.
12. I usually shape mine about the size of egg, servings just depends on size you make these.
13. Deep fry a few at a time to brown and keep from crowding.
14. Flip around if necessary to evenly brown.
15. This only takes a few minutes.
16. so watch carefully.
17. Remove from oil and drain on paper towels or cooling rack.
18. Place in 200F oven to keep warm if necessary.
19. You can substitute sleeve of saltine crackers to replace the potato.
20. If using saltines, just shape into patties and pan fry.
21. The potato makes these light and fluffy.

pink salmon, potato, egg, salt, onion, red, ground black pepper, oil, bread crumbs

Taken from cookpad.com/us/recipes/352211-crispy-salmon-croquettes (may not work)