Salmon Croquettes with Guacamole Dollop

2 cans pink salmon (much cheaper than sockeye, and same calcium)
2 eggs
1 grated onion
1 grated carrot
1 grated green pepper
salt and fresh cracked red pepper to taste
1 tsp mustard powder

Form into patties, and fry in coconut or olive oil until brown. Works better if you refrigerate mixture before frying...

By Judy Genova. Posted to the PaleoRecipe Mailing List, Nov. 2000