3/4 lb. potatoes, pared and cut
1 (15 1/2 oz.) can salmon, drained
1/2 c. chopped green onion
1 egg, beaten
1 tbsp. chopped parsley
1/2 tsp. ground ginger
6 tbsp. all-purpose flour
Vegetable oil for frying

Cook potatoes until fork tender. Mash until smooth. Add salmon, onion, egg, parsley, and ginger; mix well.

Shape into 8 equal oval logs of about 1/3 cup each. Spoon flour onto waxed paper and roll croquettes in flour to coat.

Put oil in medium sized skillet. Heat to hot but not smoking. Fry, turning occasionally, until golden and crusty on all sides.