Salmon Croquettes - cooking recipe

Ingredients

3/4 lb. baking potatoes, pared and cut into 1-inch pieces
1 (15 1/2 oz.) can salmon, drained and flaked
1/2 c. green onion, chopped
1 egg, slightly beaten
1 Tbsp. parsley, chopped
1/2 tsp. ground ginger
6 Tbsp. all-purpose flour
vegetable oil for frying

Preparation

Cook potatoes in boiling water to cover in medium-size saucepan for 8 to 10 minutes or until fork-tender.
Drain. Transfer potatoes to medium-size bowl.
Mash until smooth.
Add salmon, green onion, egg, parsley and ginger.
Stir to mix well. Shape salmon mixture into 8 equal size oval logs, using about 1/3 cup for each.
Spoon flour onto wax paper. Roll croquettes in flour to coat.
Pour oil into medium-size skillet to depth of 1/2-inch.
Heat oil to hot, but not smoking.
Working in batches, fry croquettes, turning occasionally, until golden and crusty on all sides.