Drain salmin, reseving about 1/4 cup liquid. Remove skin and bones. Place salmon in bowl.
Add egg, mixing thoroughly.
Stir in flour. Blend in potato flakes, onilon and black pepper.
Combine baking powder and reserved 1/4 cup liquid. Stir into salmon mixture until well combined. Form mixture into 24 balls.
Drop into deep hot oil (375* F) and fry without crowding, for 3 to 5 miniutes or until golden brown on all sides. Drain on paper toweling. Garnish with dill and lemon.
Good served with: sliced tomatoes or spicy cocktail sauce and a crisp green salad.
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 4|
|Calories from Fat: 146 (50%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 112.5mg||35 %|
|Sodium 194.7mg||7 %|
|Potassium 493.1mg||13 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 10.4g|
|Protein 24.6g||35 %|
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Calories per serving: 290
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