Drain salmon, reserving 1/4 cup liquid. Remove 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 into salmon mixture until well combined. Form mixture into 24 croquettes. Drop into deep hot oil (375 degrees) and fry without crowding, for 3-5 minutes or until golden brown on all sides. Drain on paper toweling.
Tip: If mixture is not easy to shape, cover and chill for 30-40 minutes.
