15-16 oz. can pink salmon
1 egg
1/3 c. minced onion
1/2 c. self-rising flour

Drain salmon; set aside 2 tablespoons of the juice. In a medium bow, l mix salmon, egg and onion until sticky. Stir in flour. Add the 2 tablespoons salmon juice. Form into small patties, and fry until golden brown (about 5 minutes) in hot cooking oil. Serve with tartar sauce or seafood sauce.

Serves 4-6.