Ingredients:
1 Kg potatoes, peeled and diced
1 small onion, chopped
2 x 210 grams cans pink salmon, drained and flaked
1 tablespoon parsley, chopped
2 teaspoons lemon rind, grated
1/4 cup lemon juice
1 tablespoon vinegar
3 eggs, beaten
pepper
60 grams Camembert cheese, cubed
1/4 cup plain flour
1 fresh white breadcrumbs
Vegetable oil for deep-frying

Directions:
Cook potato in large pan of boiling water until just tender; drain and mash. Transfer to a large mixing bowl. Add onion, salmon, parsley, lemon rind and juice, vinegar, 1/3 of beaten eggs and pepper to taste. Stir to combine.
Divide mixture into 16 evenly sized portions. Form each portion into a sausage shape about 7cm long, working a piece of Camembert into the center of each one.
Combine flour and pepper on a sheet of greaseproof paper. Toss the croquettes in the seasoned flour; shake of the excess. Dip into remaining beaten egg, then into the crumbs to coat them evenly; shake off the excess. Store, covered, in the refrigerator for 3 hours.
Heat oil in a deep, heavy-based pan. Gently lower a few croquettes at a time into moderately hot oil. Cook over high heat for 5 minutes or until golden brown. Carefully remove from oil with tongs. Drain on absorbent paper, keep warm. Repeat with remaining croquettes. Serve as an entree, an accompaniment or as a main meal with vegetables or salad.