Salmon Croquettes Deluxe

1 Can of Salmon ( Chicken of the Sea-Traditional)
1 tsp Black Pepper
1/2 cup of Silk Soy Milk
1/2 Cup of chopped onions
1/3 cup of Green pepper
8 tbsp of Tortilla crumbs
Egg Replacer ( 1 egg)
1 Tsp Olive Oil
3 cups of diced celery
1 tbsp of Dill Weed
.5 cup of low sodium veg broth
1 medium idaho Potato
1 tbsp of Cayenne Pepper

Season the salmon with black and cayenne pepper. Place in a large skillet and add enough cold water to barely cover the salmon. Bring to a simmer over medium heat. Reduce the heat to medium-low and cover. Cook until the salmon looks opaque when flaked in the center, about 10 minutes. Using a slotted pancake turner, transfer to a plate and cool.
Meanwhile, place the potato in a medium saucepan and add enough lightly salted water to cover. Bring to a boil over high heat. Reduce the heat to medium and cook until tender, about 15 minutes. Drain well. Return to the pot. Add the milk and mash with a potato masher. Cool completely.
Remove the skin and any stray bones from the salmon. Place in a medium bowl and flake well with fork. Add the cooled mashed potatoes, onion, greenpepper and egg. Season with the remianing 1/4 pepper. Place the bread crumb in a shallow dish.. Using about 1/3 cup for each form the salmon nixture into 8 patties. Coat with the bread crumbs, shakin off the excess and transfer the croquettes to a plate.
In a large skillet, preferably cast iron, heat the oil over medium-high until hot, but not smoking. Add the croquettes and cook until the underside is golden brown, about three minutes. Turn and cook until the other side is golden brown, about three more minutes. Transfer to paper towel to drain briefly. Serve hot, with a lemon wedge.

Number of Servings: 6

Recipe submitted by SparkPeople user JULIETTET.