SALMON CROQUETTES

Makes 4-6 servings. Cook's tip: Use the food processor to grate the onions as well as to make the cracker crumbs.

two 6-oz. cans of salmon
1 egg
1 medium boiled potato
1/2 tsp baking powder
1 medium onion
2 cups saltine cracker crumbs
vegetable oil for frying


Open cans of salmon and reserve liquid. To "clean up" salmon remove all discolored skin. undesirable parts and bones. Beat remaining salmon lightly with fork (should yield about 1 cup "cleaned up" salmon). In food processor or in blender. mix egg and reserved liquid from can together with salmon. Add grated potato. baking powder and grated onion. . Mix well. Add enough cracker crumbs to bind, about 1/2 cup or so. Shape into patties or balls and coat with cracker crumbs. Chill well for 45 minutes in refrigerator or 10 minutes in freezer. Deep-fry in electric fryer or use conventional deep-fat frying method in skillet on top of stove until croquettes are golden brown.