1 (1 lb.) can salmon
2 eggs
2 c. corn flakes
1 tsp. salt
1/8 tsp. pepper
2 tbsp. flour
3 tbsp. minced onion
1/4 c. milk

Drain salmon, remove skin and bones. Combine with remaining ingredients. Mix thoroughly. Shape into flat cakes. Fry in small amount of heated shortening until browned on both sides.