1 can (15 to 16 oz.) pink salmon
1 egg
1/3 c. minced onion
1/2 c. flour
1 1/2 tsp. baking powder
1 1/2 c. Crisco

Drain salmon and set aside 2 tbsp. of the juice in medium mixing bowl. Mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to salmon juice. Stir into salmon mixture. Form into small balls and fry until golden brown (about 5 minutes) in hot Crisco. Serve with tartar sauce.