<<Substitute a small amount of ground flaxseeds and crushed pork rinds for
breadcrumbs that are usually included in the recipe. This is also fine for
salmon croquettes.>>

Dear Sarah,

  What would be the recommended way of cooking these?  The traditional way
is deep frying.

I find it difficult to think of pork rinds and think of healthy.  I'd be
concerned that cooking pork fat to that extent would chemically alter it
(probably to the point of creating trans fatty acids).

Does anyone know the actual nutritional content of pork rinds?  Thanks.

Siobhan