Drain liquid from salmon. Mix salmon with lemon juice in bowl; combine cracker crumbs and well beaten eggs together to soften crumbs; add to salmon, add remaining ingredients. Form into croquettes about 2 1/2 inches in diameter. Roll croquettes in corn flakes or bread crumbs. Place on greased baking sheets. Bake 400ºF. for 20 to 25 minutes or until golden brown. Mushroom or celery soup may be used for a sauce. 

Salmon Croquettes

One 15 ounce can of salmon
1/4 cup of potato flakes
Ground black pepper
Fresh dill & lemon wedges for garnish
1 egg
1 small onion, grated
Oil for frying
1/4 cup of all purpose flour
1 teaspoon of baking powder

Drain salmon, reserving 1/4 cup liquid. Remove skin and bones. Place salmon in mixing bowl, breaking up into smaller pieces. Add 1 egg, mixing thoroughly. Stir in flour. Blend in potato flakes, onion and black pepper. Combine baking powder and reserved 1/4 cup liquid. Stir into salmon mixture until well combined. Form mixture into 24 croquettes. Drop into deep hot oil, 375ºF. and fry, without crowding, for 3 to 5 minutes or until golden brown on all sides. Drain on paper toweling. Garnish with dill and lemon wedges. 

Salmon Croquettes

1 can salmon, drained and bones removed
1 egg
1 small onion, chopped fine
1/2 teaspoon of  salt
1/4 teaspoon of pepper
1/2 cup of cracker crumbs
1/2 cup of oil

Mix well and form patties, using about 1/3 cup for each. Flatten and roll in crushed cracker crumbs or corn meal. Fry quickly in oil or shortening. Drain on paper towel and serve.