Categories: Fish/sea 
      Yield: 2 servings 
  
     15 oz Can salmon                               Black pepper 
      1    Egg                                 1 ts Baking powder 
    1/4 c  Flour                                    Oil for frying 
    1/4 c  Potato flakes                            Dill and lemon wedges, for g 
      1    Small onion, grated             
  
  Drain salmon, reserving 1/4 cup liquid. Remvoe skin and bones. Place salmon 
  in mixing bowl, breaking up into smaller pieces. Add egg, mixing 
  thoroughly. Stir in flour. Blend in potato flakes, onion and black pepper. 
  Combine baking powder and reserved 1/4 cup liquid. Stir innto salmon 
  mixture until well combined. Form mixture into 24 croquettes. Drop into 
  deep hot oil and fry with out crowding for 3-5 minutes or >> until golden 
  brown on all sides. Drain on pepper toweling. Garnish with dill and lemon 
  wedges. *if mixture is not easy to shape, cover and chill for 30 to 40 
  minutes.