My grandmother made the best salmon croquettes in the world, with a buttery medium white sauce to go with them. And if the green peas were ready in the garden she would add some of those to the sauce. My my, I can taste them now.
Tuna works just as well with the only difference being a smoother consistency. No one will no the difference if you don't tell.
2 (6-ounce) cans tuna drained
2 large eggs
1/2 cup chopped onion
1/3 cup chopped green bell pepper
3 tablespoons all-purpose flour
1 teaspoon ginger teriyaki sauce (or 1 teaspoon soy sauce plus a pinch of ginger)
1/8 teaspoon round red pepper
1/8 teaspoon salt
2 or 3 tablespoons vegetable oil
In a medium bowl, combine the tuna, eggs, onion, bell pepper, flour, teriyaki sauce, red pepper and salt.
In a large skillet, heat 2 tablespoons of the oil over medium-high heat until the oil bubbles when a little bit of the tuna mixture is tossed in. Drop the tuna mixture by soupspoonsful into the oil to make patties about 3 inches in diameter. Fry until browned on the bottom, for 1 to 2 minutes. Turn and fry until browned on the other side, for 1 or 2 minutes more. Drain on paper towels. Continue until all the patties are cooked, adding more oil to the pan if necessary.
These make great sandwiches also.