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Salmon Croquettes (Patties)

Makes 7 3-inch diameter patties
This is a Schwartz original, an approximation of my grandmother's salmon croquettes - I think.
2   small (7.5-ounce) cans salmon or 1 large (14.75-ounce) can
2   tablespoons butter
1   tablespoon vegetable oil
1   medium onion, finely chopped, a scant cup
1 cup mashed potatoes
1/2   teaspoon salt
1/4   teaspoon freshly ground black pepper
1   tablespoon Worcestershire sauce
1   egg plus 2 tablespoons milk
3/4   cup dry breadcrumbs
1/4 cup vegetable oil for frying

     Drain the salmon.

     Heat the butter and oil in a skillet. Add the onions and cook, stirring over medium heat for about 10 minutes until soft, not brown. Remove from the heat and add the mashed potatoes, salt, pepper and Worcestershire sauce. Mix in the salmon just to incorporate, trying not to make too smooth a mixture.

    Shape 7 patties, 3 inches in diameter, and 3/4 of an inch thick. Refrigerate them, covered, for at least an hour.

     Beat the egg with the milk in a shallow bowl. Place the breadcrumbs on a plate. Dip the patties in the egg on all sides and then turn the patties over in the crumbs to coat them evenly but not too heavily. (I use a spatula when I coat them with crumbs.)

     Heat the vegetable oil in a heavy 10- to 12-inch skillet to just under the smoking point. Carefully place the patties in the hot oil, reduce the heat to medium and cook until brown, about 3 minutes on each side. Drain on paper towels.

    Serve with tartar sauce, lemon wedges or tomato sauce.

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