Toss the flaked salmon with the dill, onion and lemon.
Put the mashed potatoes in a bowl and with a spoon stir them until soft and smooth.
Fold in the salmon and shape into patties aproximately 1/2 inch thick and 3 inches wide.
Press them into the panko and chill.
To cook, sauté in canola oil until warmed through and golden brown.
Can be served with tartar sauce or a warm white wine butter sauce.
A perfect use for left-over mashed potatoes. Croquettes typically have a base of mashed potatoes and then are enhanced with seasoning and a protein, shaped and rolled in breadcrumbs, then deep-fried. Common shapes are "log shape" (1 inch wide, 3 inches long) and pear shaped. I have chosen to use the same mixture but to shape them into "patties." This way I don't have to deep-fry them but can sauté them. They can be used as an appetizer or an entrée.