1 can pink salmon -- 15 1/2 oz can

1 medium onion -- diced

1 medium green bell pepper -- cored

- seeded and diced - 2 large eggs

1/2 cup flour

1 teaspoon salt

1/4 teaspoon black pepper -- freshly ground

vegetable oil -- for cooking

1) Drain the can of salmon and place the salmon in a large mixing bowl. Add the remaining ingredients and mix thoroughly. The croquette mixture should be moist and not too chunky.

2) Grease one or two large heavy skillets lightly with oil and heat over medium heat. (A seasoned cast-iron skillet is perfect.) Use about 1/4 cup of the croquette mixture to form patties 3 inches across and about 1/2 inch thick. Cook the croquettes, turning them once, until golden brown on both sides, about 4 minutes. Serve hot.