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. shortening

Drain salmon. Set aside 2 tablespoons of the juice. In a 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 patties, roll in flour and fry until golden brown (about 5 minutes) in the melted shortening. Serve with tartar sauce or Caesar salad dressing.