Recipe: Salmon Croquettes

Salmon Croquettes
Makes six to ten balls, depending on the size

2 eggs, lightly beaten
1 cup day-old seasoned mashed potatoes
1 (7-3/4 ounce) can salmon, drained and flaked (or about 8 ounces grilled or baked fresh salmon, flaked)
1 tbsp chopped pimento
1 tbsp fresh lemon juice
1 tsp finely chopped onions
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp cayenne
3/4 cup dried bread crumbs
Vegetable oil for deep frying

Combine one beaten egg with the potatoes, salmon, pimento, lemon juice, onions, salt, black pepper and cayenne in a mixing bowl. Mix gently so as not to mash the salmon. Add about one-fourth cup of the bread crumbs to the mixture and again mix gently. The mixture should be able to hold together so that you can form the mixture into balls or patties. Form the mixture into two-inch (or smaller) balls. Dip the balls in the remaining beaten egg, and then dredge them in the remaining one-half cup of bread crumbs. Chill the croquettes in the rerfrigerator for at least one hour.

Heat the oil to 360 in a deep pot or fryer. Fry the croquettes, two or three at at time, for about five minutes, or until they are golden brown. Drain on paper towels.

Serve warm.