Espresso and Lime

0 Flake apart 15 ounces of salmon in a large bowl
1 Add 2 large whisked eggs (or 1 egg and the liquid from the salmon can), 1 cup of panko breadcrumbs, 1/4 cup of grated parmesan, 1 teaspoon of lemon zest, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, 1 tablespoon of freshly squeezed lemon juice, 2 thinly sliced spring onions and 1/4 cup of finely chopped fresh parsley
2 Mix to combine and add additional whisked egg if necessary to create a consistency that will hold a patty shape easily
6 Form the mixture into balls and press into patties in your desired size and thickness
5 Add the remaining 1/2 cup of panko breadcrumbs onto a small plate and press both sides of the patties into the breadcrumbs
4 Add 2 tablespoons of butter and 2 tablespoons of extra virgin olive oil into a large skillet of medium heat
10 Once the butter and olive oil has preheated in the pan, brown the croquettes on both sides (approximately 3-4 minutes per side)
11 Serve warm and garnish with lemon wedges