1 (15 oz.) can salmon
1/4 c. potato flakes
Ground black pepper
Fresh dill & lemon wedges for garnish
1 egg
1 sm. onion, grated
Oil for frying
1/4 c. all purpose flour
1 tsp. baking powder

Drain salmon, reserving 1/4 cup liquid. Remove skin and bones. Place salmon in mixing bowl, breaking up into smaller pieces. Add 1 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 to 5 minutes or until golden brown on all sides. Drain on paper toweling. Garnish with dill and lemon wedges.