8 oz. baked or poached salmon, flaked
2 large eggs, beaten
2 C. mashed potatoes
1 small white onion, diced
5 cloves garlic, minced
salt and pepper
6 T. all-purpose flour
peanut oil, for frying
1. Mix the salmon, eggs, mashed potatoes, onion and garlic in a large bowl. Season with salt and pepper. Stir in the flour to hold the mixture together.
2. Form the mixture into golf-ball-size balls. Refrigerate 1 hour or overnight.
3. Heat about 1 inch of peanut oil in a large straight-sided skillet until a deep-fry thermometer registers 325. Fry the croquettes, in batches, until crisp and golden on one side, 3-4 minutes, adjusting the heat as necessary. Turn and cook until golden on the other side, 1-2 minutes. Drain on paper towels.