1 tall can red salmon
1 tbsp. fresh lemon juice
1 med. Irish potato, boiled and mashed
1 sm. onion, grated or chopped
1 egg, beaten
1/2 c. all-purpose flour
Cooking oil

Flake salmon well; remove bones. Stir in lemon juice. Add mashed potato and onion; blend. Add egg to salmon mixture. Stir well and add enough flour to hold mixture together. Form croquettes and drop in hot deep oil. Cook until browned. Drain on paper towels. Serve with green salad and vegetables. 6 to 8 servings.