1 (16 oz.) can pink salmon
1 egg
1/2 c. finely chopped onion
1/2 c. flour (self-rising)
1 1/2 c. oil or shortening (Crisco)

Mix all ingredients (except oil) well and drop by making into small pattie cakes. Put oil in frying pan and fry small cakes until brown on both sides. Drain on paper towels to absorb grease. Eat while hot.