How does Natasha Nicholes prepare her signature Salmon Croquettes?

I make my salmon croquettes pretty simply, the way I grew up eating them.

I start by draining canned salmon into a large mixing bowl and flaking it. I season with garlic powder, salt, and pepper, then add enough cornmeal to soak up the extra liquid (this is important to keep them from being bready). Then I mix in one egg per can and chopped onion.

I shape the mixture into patties while my oil (usually vegetable oil) heats in a skillet. I pan fry them in oil that comes about halfway up the patties, flip after about two minutes to get that golden crust, cook a couple minutes more, then drain on paper towels.

I love serving them with buttered rice, salt, and pepper—absolutely no sugar on the rice.

Would you like a scaled recipe with approximate measurements for a certain number of people?