1 (15 1/2 oz.) can red or pink salmon
1 medium red onion, diced in small pieces
1 medium green pepper, diced in small pieces
8 to 10 crushed saltines
2 large eggs
1 1/2 tsp. curry
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
olive oil (for cooking)
flour (for dusting)
chutney (garnish)

In large bowl, drain and pulverize salmon. Add all ingredients except olive oil, flour and chutney. Mix thoroughly. Mixture should be moist and not too chunky. Pour a couple of tablespoons of olive oil into a heavy seasoned iron skillet and heat over medium flame. Shape croquettes to desired size, dust with flour on both sides and cook, turning until both sides are golden brown, about 4 to 5 minutes. Serve hot with a dollop of chutney.