1 (15 to 16 oz.) can 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; set aside 2 tablespoons of the juice. In medium bowl mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to salmon juice; stir in salmon mixture. Form into small patties and fry until golden brown (about 5 minutes) in hot Crisco. Serve with tartar sauce or Caesar salad dressing.