Croquettes originated in France. The first croquettes were made with beef. History tells us that Monsieur Philias Gilbert wrote down the many recipes for a croquette to share with the chefs that studied under him. These chefs travel the world and cooked croquette. The recipes were adapted to the countries they were in from beef, vegetables, pork, and salmon. What I grew up I ate croquettes made from any canned fish salmon, mackerel, sometimes tuna.
SALMON CROQUETTES: 2 (15 oz.) cans pink salmon, 2 egg, 1/2 finely chopped onion, 2 tablespoons chopped bell pepper, 1/2 cup self-rising flour, 1/2 cup cornmeal, 3 tablespoons mayonnaise, 1 teaspoon chicken bullion, ½ teaspoon cayenne, 1 teaspoon black pepper, 1 teaspoon granulated garlic, dash fresh dill weed, finely chopped, dash dried mustard and oil for frying.
Put salmon in a large bowl remove bones and skin, do not drain. Add remaining ingredients except oil. Mix with a fork, leave some small chunks of salmon. Taste add salt and pepper as needed. Make palm size patties the same way you would make a hamburger patty dust with additional flour. Heat oil, drop patties into the hot oil and fry until golden brown, about 2 to 3 minutes on each side. Serve with steamed rice and remoulade sauce on a bed of fresh salad greens.