This recipe is very light and tasty. Add cayenne pepper to the mixture if you like yours spicy.
Yield: 4 servings
1 large baking potato, peeled and cut into chunks
1 (14-3/4 ounce) can salmon, drained
1/ 4 cup chopped onions
1 tablespoon fresh chopped parsley
1 egg, beaten
Salt and pepper to taste
Breadcrumbs, cracker crumbs or cornmeal
Vegetable oil or shortening
Place the potatoes in a pan of boiling water over medium-high heat. Boil until soft enough to mash. Meanwhile, combine the salmon, onions, parsley, egg, and seasonings in a large mixing bowl. Add the mashed potatoes and blend well. Cover and refrigerate at least 1 hour.
Shape into croquettes and roll in breadcrumbs, cracker crumbs or cornmeal. Pour the oil to a depth of 1/4-inch in a heavy skillet and place over medium heat. When hot, add the croquettes and fry until golden brown on one side. Flip and continue to fry until golden. Drain on paper towels and serve warm with cocktail sauce.