Instant Potatoes Transformed

As we get close to break, we're trying to empty our cupboards so the ants don't have a field day in our absence. Number one thing to eliminate: the GIANT tub of instant potatoes. After the second week of having mashed potatoes with every meal, Dan requested that I get a bit more creative. So this is perhaps the first in a series of "what to do with instant potatoes when you can't stand potatoes anymore."

Salmon Croquettes

• 15 oz can salmon
• 1 cup instant potatoes (or breadcrumbs)
• 1 beaten egg
• 1 tablespoons dried parsley (I use cilantro/coriander)
  
• 1 medium size onion finely chopped
• salt & pepper to taste
• 1 tablespoons lemon juice
• 1 teaspoon paprika
• 1 teaspoon dried cumin
  
• 1/4 cup of milk
• 2 tablespoons oil for frying
  

Instructions

1. Open your can of salmon, probably out of sight of any picky eaters in your household. You'll need to pick bones out. Most would prefer to drain and rinse the fish. I saw my omega 3 fatty acids floating on top and decided to keep it. Place salmon in a medium bowl.
   
2. Mix all ingredients together. I added milk because the original recipe was pretty dry and the patties fell apart upon cooking. Add just enough milk to make the patties not crumbly. You can make 4-5 cakes from a can of salmon.
   
3. Fry the patties in small amt. of 100% pure virgin olive oil, or a good corn oil, till golden on one side, then flip over & brown on second side. Drain on paper towels.