1 can (15 oz.) salmon
1 egg
1/4 c. potato flakes
1 sm. onion, grated
Freshly ground black pepper
1 heaping tsp. baking powder
Oil for frying
Fresh dill and lemon wedges for garnish

Drain salmon reserving 1/4 cup liquid. Remove skin and bones. Place salmon in mixing bowl, breakup up into smaller pieces. Add eggs, 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 F., 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.