1 can pink salmon
2 beaten eggs
8 single white crackers, crushed
1 1/4 c. mashed potatoes
salt and pepper to taste

Drain the salmon. Remove bones and skin. Flake the salmon in a large mixing bowl. Add the remaining four ingredients to the flaked salmon and mix well. Use your hands or an ice cream dipper to form individual croquettes. Place a few at a time in skillet of deep hot oil (not smoking). Cook until golden brown. Turn only once (approximately 7) or place all of the mixture in a greased Pyrex dish.

Bake at 375°F until golden brown on top.