3/4 lb. baking potatoes, pared & cut into 1" pieces
1 can (15 1/2 oz.) salmon, drained & flaked
1/2 c. chopped green onion
1 egg, slightly beaten
1 tbsp. chopped parsley
1/2 tsp. ground ginger or Old Bay
6 tbsp. all-purpose flour
Vegetable oil for frying

1. Cook potatoes in boiling water to cover in a medium size saucepan for 8-10 minutes or until fork tender. Drain.

2. Transfer potatoes to medium size bowl; mash until smooth. Add salmon, green onion, egg, parsley and ginger; stir to mix well.

3. Shape salmon mixture into 8 equal sized oval logs, using about 1/3 cup for each. Spoon flour onto wax paper. Roll croquettes in flour to coat.

4. Pour oil into medium-size skillet to depth 1/2 inch. Heat oil to hot, but not smoking. Working in batches, fry croquettes, turning occasionally, until golden and crusty on all sides.