Pink Salmon Croquettes

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1. 1

   Empty the undrained canned salmon into a medium bowl. Use a fork to flake the salmon and mash any soft bones.

   Cirka 3 min

   Kockens tips: The liquid from the can adds moisture and flavor, so be sure to include it.

2. 2

   Add the all-purpose flour, baking powder, beaten egg, salt, and black pepper to the bowl.

   Cirka 1 min

3. 3

   Stir with the fork until all ingredients are just combined into a thick mixture. Avoid overmixing.

   Cirka 1 min

4. 4

   Pour the vegetable oil into a large skillet and heat over medium to medium-high heat.

   Cirka 2 min

   Kockens tips: The oil is ready when a small drop of batter sizzles immediately.

5. 5

   Carefully drop tablespoon-sized portions of the salmon mixture into the hot oil, flattening them slightly with the back of the spoon.

   Cirka 1 min

   Kockens tips: Don't overcrowd the pan; cook in batches if necessary.

6. 6

   Fry for 3-4 minutes per side, until golden brown and cooked through.

   Cirka 7 min

   Kockens tips: Adjust the heat if the croquettes are browning too quickly.

7. 7

   Remove the cooked croquettes with a slotted spatula and place them on a paper towel-lined plate to drain excess oil.

   Cirka 1 min