How to Make Salmon croquettes

When I was growing up my mom made salmon croquettes as a staple item all the time. Maybe my mom was the first budget cooking chef to ever cross my mind. Now I have used fresh salmon to the same affect cubed and formed into patties. But that is not how my mom made them she used canned salmon and sauteed vegetables. This reminds me of being at home

4 Tbsp olive oil

1 cup each of diced onions and green bell pepper

1 Tbsp minced onion

Salt and pepper to taste

2(15) ounce cans of salmon

2 eggs beaten

1 tsp yellow mustard

1 Tbsp each of Worcestershire,lemon zest and lemon juice

1 Tbsp Creole/Cajun seasoning

1 tsp onion powder

4 cups of cornmeal

1 cup of flour

1 Tbsp baking powder

Vegetable oil for frying

Add onion and pepper and saute over medium heat for 5 minutes,add garlic and saute for a additional 2 minutes. Season with salt and pepper and remove from the heat to cool down completely. Add salmon to a large mixing bowl,at this point you can remove the small bones. Add the eggs to the bowl along with the now cooled saute vegetables to the bowl. You can also add mustard through the onion powder and combine careful not to over mix. Shape and form the patties and chill in the refrigerator for an hour. In a separate bowl combine the cornmeal through baking powder. Remove patties from the fridge and coat with the cornmeal mixture. Heat oil in a heavy bottomed skillet, carefully place patties in the hot oil for 3-4 minutes per side until golden brown. Drain on paper towels, serve with ketchup and hot sauce.