Allergy -Free Salmon Croquettes

This is a quick and easy recipe that is a new household favorite. Curtis really enjoys these. They are a really healthy alternative to fish sticks. Here's the recipe. I am not a chef, so if it is a little rough or there is something that doesn't make sense, please let me know so I can clarify.

1 can of salmon(14.75oz)
1 baking potato
1/4 cup of gluten-free baking mix (feel free to substitute bisquick if your family can have that)
Canola oil (any other light colored oil will do)

Bake the potato until nice and soft, I pop it in the microwave for 8-10min, turning once. While potato is cooking, remove skin and bones from the salmon. (This step is totally optional, the skin and bones are completely edible) Mix the flesh of the potato and the salmon together in a bowl. Mix in a drizzle of oil, maybe a teaspoon or so to help everything combine. Then add in 1/4 cup of baking mix. At this point you may want to add a little water to help everything bind together. You know the texture is good when you can form the salmon mixture into a ball. Next form the mixture into patties or sticks, whichever you think will be the easiest to get your kiddos to eat. Now you have a choice; you can either lightly pan fry or you can bake them, I actually do both. If you fry them, heat a small amount of oil to cover the bottom of the pan over medium heat, Add the salmon to the pan once the oil starts to ripple and you get a sizzle. Cook until golden brown flipping once. The salmon is fully cooked, so you are just frying them to heat them thru and crisp them up. To bake, pre-heat the oven to 375. Place salmon on a greased baking sheet. Cook until golden brown flipping once. I cook them in pan until they start to get brown, then transfer them to the oven to finish heating thru. That way I can work on the rest of the meal while the salmon finishes in the oven. Serve alone or with ketchup for dipping if you can have it.
Enjoy!