Salmon and Mashed Potato Croquettes

We made Paula Deen's recipe for Salmon Croquettes, which uses canned salmon, egg, green onion and breadcrumbs and found that they lacked lemon juice to counter the fishy taste (even though we squirted this on while eating) and that the texture was a bit dry. I thought at the time that they would be better if made with mashed potatoes to lend some moistness. We'll try this recipe next time, which uses equal parts mashed potatoes and drained canned salmon.

Leftover mashed potatoes
Canned salmon
1 egg
Minced celery
Thinly sliced scallions
1 - 2 Tbsp. fresh dill
1 tsp. garlic powder
Breadcrumbs for coating
Canola oil or butter for frying
Lemon wedges, for serving

In a medium bowl, mix together equal parts leftover mashed potatoes and drained canned salmon, 1 egg, some minced celery, thinly sliced scallions, 1 or 2 tablespoons chopped fresh dill and 1 teaspoon garlic powder.

Form mixture into golf-ball-size balls, then flatten into patties. Coat the patties with breadcrumbs, then pan-fry them in canola oil or butter until golden and crispy on both sides.

Serve with the lemon wedges and either cocktail sauce, tartar sauce, or remoulade sauce.