2 cups flaked cooked 
   salmon

2 cups mashed potatoes

1 1/2 teaspoons salt or 
         anchovy paste

1/4 teaspoon pepper

1 beaten egg

1 tablespoon minced parsley

1 teaspoon lemon juice

Mix together all the ingredients. Chill, shape, bread, dry and fry the croquettes in deep fat heated to 365⁰.  Fry only a few at a time in the basket for about 2 to 4 minutes.

Dip in seasoned flours.  Next dip into a mixture of 1 slightly beaten egg and 2 to 3 teaspoons milk. Then dip in dry bread crumbs.  Place on rack to dry for about 20 minutes before frying.  Drain on paper toweling.