Salmon croquettes: a GREAT way to sneak veggies into picky petes

Serves 4

2- 5 ounce cans of salmon or tuna in water, drained
1 large egg
2 tbsp finely minced white onion
1 small carrot, finely shredded on a box grater
3/4 c dry bread crumbs
Salt and pepper
1 medium lime*
1 tbsp vegetable oil

Combine first five ingredients in a medium bowl.  Gently stir with a fork just to combine, adding just enough of the bread crumbs to bring the mix together (should take a scant 1/4 c).  Season to taste with s and p and a sprinkle of lime juice (this part is entirely up to you on how much is added).

Place remaining bread crumbs in a shallow dish, shape 1/2 cup balls of fish mixture into round cakes about 1/2 inch thick and place on top of crumbs. Bury the patty in the crumbs, being very gentle so as not to break the delicate cake.  At this point, you can make all the cakes, put them on a plate wrapped in plastic and keep them in the fridge until you're ready to fry them up.  Or you can...

...  Heat the oil in your largest frying pan over medium low heat; once a sprinkle of bread crumbs sizzles in the oil, the pan is hot enough.  Should be just enough oil to lightly coat bottom of pan.  Gently place croquettes into hot oil and fry 3 minutes or until lightly golden and crispy.

To plate (serving suggestions):  Place a scoop of white rice on a rimmed plate with a some corn sprinkled over it.  Place one or two croquettes along the side and sprinkle all with roughly chopped cilantro.  Squeeze some lime juice over all, concentrating on the fish cakes.  Garnish with lime wedge.