|Canned salmon||2 Cup (32 tbs), drained|
|Mashed potato||2 Cup (32 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Egg||1 , beaten|
|Chopped parsley||1 Tablespoon|
|Lemon juice||1 Teaspoon|
|Flour||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Seasoned bread crumbs||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
Mix together in a large bowl the salmon, potatoes, salt, pepper, beaten egg, parsley, and lemon juice.
This should be a fairly dry mixture that can be easily shaped into croquettes.
(Refrigerate it for an hour before shaping.) When croquettes are ready to be fried, roll them first in flour, then in seasoned bread crumbs.
Heat fat in skillet.
Put in a few croquettes, so they will have room to brown evenly on all sides.
Cook about 3 minutes each.
Drain on paper towels; keep them warm on a heated platter until finished cooking all.