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Drain canned salmon, reserving 1/4 cup liquid. Remove skin and bones. Place salmon in mixing bowl, breaking up into smaller pieces. Add 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 (375F) and fry with out crowding for 3-5 minutes or until golden brown on all sides. Drain on pepper toweling. Garnish salmon croquettes with dill and lemon wedges.
*If mixture is not easy to shape, cover and chill for 30 to 40 minutes.
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